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Creamy Peppercorn Sauce for Steak

creamy peppercorn sauce for steak - featured image

A quick and easy homemade creamy peppercorn sauce that adds a rich, peppery, and velvety touch to steak, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon whole green peppercorns, slightly crushed
  • 1 teaspoon whole black peppercorns, crushed
  • 1 small shallot, finely chopped
  • 3 tablespoons brandy or cognac (or dry white wine as substitute)
  • 1/2 cup (120 ml) low-sodium beef broth
  • 3/4 cup (180 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Optional: 1 sprig fresh thyme
  • Optional: Pinch of cracked pink peppercorns

Instructions

  1. Crush the green and black peppercorns gently using a mortar and pestle until broken but not powdered (about 2 minutes).
  2. Melt the butter in a medium skillet over medium heat. Add the finely chopped shallots and cook until softened and translucent, about 3–4 minutes.
  3. Add the crushed peppercorns and stir for about 30 seconds to lightly toast them.
  4. Pour in the brandy or cognac and let it bubble and reduce for about 2 minutes, scraping up any browned bits from the pan.
  5. Add the beef broth and thyme sprig if using. Simmer gently until reduced by half, around 5 minutes.
  6. Reduce heat to low and slowly stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
  7. Remove the thyme sprig, taste, and add salt as needed. Optionally, sprinkle a pinch of cracked pink peppercorns for color and fruity flavor.
  8. Serve warm over steak.

Notes

If sauce is too thick, stir in a splash more broth or cream to loosen. Avoid adding cream to a very hot pan to prevent curdling. Crush peppercorns fresh for best flavor. Sauce can be made ahead and gently reheated with added broth or cream.

Nutrition

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