My husband joked that he could eat this Crawfish Peppercorn Sauce straight with a spoon, and honestly, he’s not wrong. Luxuriously velvety and deeply savory, this sauce transforms a perfectly cooked steak into an elevated surf ’n turf experience. Infused with tender crawfish, a splash of cognac, and bold Cajun seasoning, it delivers rich Southern flavor while staying low-carb and keto-friendly.
For wine pairings, reach for a bold Cabernet Sauvignon or Malbec to stand up to the richness of the steak or opt for a Syrah with subtle spice notes that echo the Cajun seasoning. Prefer white? A full-bodied Chardonnay or Viognier pairs beautifully with the creamy sauce and delicate sweetness of the crawfish.
Ingredients
2 shallots, chopped fine
2 Tbsp. crushed peppercorns
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 cup cognac
1 cup beef broth
1 tsp. Worcestershire
1 cup shrimp or crawfish meat
3/4 cup cream
1 tsp. Cajun seasoning
1 Tbsp. fresh parsley
3 ribeye steaks
Salt and pepper
Instructions
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet. Add the shallots, salt and crushed peppercorns. Cook for two minutes.
Add cognac, broth and Worcestershire. Bring to a boil for 1 minute. Lower the heat and simmer for 5 minutes. Add the crawfish.
Stir in cream and parsley. Simmer for 3 minutes, then taste and adjust the salt.
Stir in the Cajun seasoning. Simmer.
Grill the steak according to your desired doneness.
Serve the sauce over the steak.
If you like this recipe, you may also like the following recipes:
Espresso Rubbed Steak with Onions and Pepper
Steak with Chocolate Merlot Sauce
Steak with Crawfish Peppercorn Sauce
Equipment
- 1 knife
- 1 mortar and pestle
- Measuring spoons
- 1 measuring cup
- 1 skillet
- 1 whisk
- 1 Grill
Ingredients
- 2 shallots chopped fine
- 2 Tbsp. crushed peppercorns
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 cup cognac
- 1 cup beef broth
- 1 tsp. Worcestershire
- 1 cup shrimp or crawfish meat
- 3/4 cup cream
- 1 tsp. Cajun seasoning
- 1 Tbsp. fresh parsley
- 3 ribeye steaks
- Salt and pepper
Instructions
- Heat one tablespoon of butter and olive oil in a skillet.
- Add the shallots, salt and crushed peppercorns.
- Cook for two minutes.
- Add cognac, broth and Worcestershire.
- Bring to a boil for 1 minute.
- Lower the heat and simmer for 5 minutes.
- Add the crawfish.
- Whisk in cream and parsley.
- Simmer for three minutes—taste to adjust salt.
- Stir in the Cajun seasoning.
- Simmer.
- Grill the steak according to your desired doneness.
- Serve the sauce over the steak.
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