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Lunch / Dinner

Strip Steak with Pink Peppercorns & Thyme with Red Wine Sauce

Few things are as romantic as an intimate dinner for two. And a sure-fire way to your honey’s heart (and stomach) is by recreating a simple bistro-style menu in the comfort of your home.

The little things make it special — coating steak with pink peppercorns and adding demi-glace to a red wine sauce. Keep things simple by cooking a large steak to share. Sear it on the stove top, then pop it in the oven. After it’s done, make the sauce in the same pan while the vegetables roast. You’ll still have plenty of time to dance the night away.

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Test Kitchen Tip

To ensure a ⅓-cup yield for the sauce, strain the solids from the reduced wine before measuring it


Preheat oven to 425°.

For the steak, crush peppercorns in a resealable plastic bag using a rolling pin or meat mallet. Combine peppercorns, minced thyme, and ½ tsp. salt.

Brush steak with 1 tsp. oil, then coat both sides in peppercorn mixture, pressing to adhere.

Heat 2 tsp. oil in an ovenproof sauté pan over medium-high until it shimmers. Add steak and sear 2½ minutes per side. Transfer pan to oven. Roast steak until an instant-read thermometer inserted into the center registers 130° for medium-rare, 4–5 minutes. Remove pan from oven. Transfer steak to a plate, tent with foil, and let rest while making the sauce.

For the sauce, sauté shallots in drippings over medium heat until soft, about 2 minutes. Deglaze pan with wine, scraping up any browned bits on bottom. Add thyme sprig and bay leaf; increase heat to medium-high and reduce wine to ⅓ cup, about 5 minutes. Strain sauce and return to pan.

Whisk in demi-glace and boil until sauce thickens, about 1 minute. Off heat, whisk in butter and season with salt and black pepper.

Slice steak against the grain and serve with sauce.


Demi-glace is a rich concentrated brown stock that’s been carefully reduced into a deep, meaty glaze. This intensely flavored reduction is pure and all-natural with no added preservatives or MSG. Use it as the base for making rich, velvety sauces.


Brushing the steak with oil, then pressing the peppercorn mixture into the meat, helps it adhere.

Nutritional Facts

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