Name: Creamy Peppercorn Sauce for Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 2 tbsp unsalted butter (or oil for sautéing); 2 shallots, finely chopped; 2 cloves garlic, minced; 1–2 tsp coarsely crushed black peppercorns (or mixed); ½ cup brandy, cognac, or dry white/red wine (optional); 1 cup chicken or beef stock; ¾ cup heavy cream (or milk/coconut cream for lighter/dairy-free option); 1 tsp Dijon mustard (optional); Salt, to taste; Worcestershire sauce, a few drops (optional); Fresh thyme or rosemary for garnish (optional)

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Introduction

Peppercorn sauce is a creamy, savory delight that transforms any steak into a restaurant-quality meal. With its rich flavors and a subtle kick of crushed peppercorns, this sauce is simple to make and perfect for elevating your dinner.

A thick, well-seared steak with a dark brown crust sits on a white plate, topped with a smooth, light brown peppercorn sauce dotted with whole black peppercorns that drips down the sides onto the plate. Behind the steak, there is a small pile of cooked, dark green leafy vegetables, providing a contrasting deep green color and a slightly wrinkled texture. The whole dish rests on a white marbled surface, enhancing the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter (or oil for sautéing)
2 shallots, finely chopped
2 cloves garlic, minced
1–2 tsp coarsely crushed black peppercorns (or mixed)
½ cup brandy, cognac, or dry white/red wine (optional)
1 cup chicken or beef stock
¾ cup heavy cream (or milk/coconut cream for lighter/dairy-free option)
1 tsp Dijon mustard (optional)
Salt, to taste
Worcestershire sauce, a few drops (optional)
Fresh thyme or rosemary for garnish (optional)

Instructions

Step 1: Heat butter or oil in a skillet over medium heat. Add the finely chopped shallots and minced garlic, sautéing until fragrant and soft, about 2–3 minutes.
Step 2: Coarsely crush the black peppercorns using a mortar and pestle, leaving some larger pieces for texture.
Step 3: Add the brandy, wine, or stock to the skillet, scraping any browned bits from the bottom to incorporate rich flavor.
Step 4: Stir in the remaining stock and cream. Bring the mixture to a gentle simmer and reduce slightly until the sauce coats the back of a spoon.
Step 5: Whisk in Dijon mustard if using. Season the sauce with salt and Worcestershire sauce to taste. Optionally, strain the sauce for a smooth finish.
Step 6: Adjust the consistency by reducing the sauce further for thickness or adding a splash of stock or cream to thin. Serve warm over your favorite meats or vegetables.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut cream or almond milk for a lighter sauce.
If you prefer a less spicy sauce, reduce the amount of crushed peppercorns or use white peppercorns for a milder flavor.
Adding a sprig of fresh thyme or rosemary during simmering infuses an aromatic touch to the sauce.
Use a good quality stock and fresh peppercorns for the best depth of flavor.

Storage

Store leftover peppercorn sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. If the sauce thickens too much upon reheating, stir in a little stock or cream to restore the desired consistency.

How to Serve

A medium-rare steak slice with a pink center and a browned, slightly charred outer layer is held by a silver fork on the right side, while a woman's hand holding a knife cuts the slice on the left side; the steak is covered with a thick, creamy brown sauce that pools on the white plate underneath, with visible black pepper flakes sprinkled on top; in the blurred background on the plate, there is a whole piece of steak and some green leafy garnish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without alcohol?

Yes, you can omit the brandy, cognac, or wine and simply use extra stock to deglaze the pan. This will still provide a rich flavor without the alcohol.

How do I get the peppercorns to crush properly?

Use a mortar and pestle to coarsely crush the peppercorns, leaving some larger pieces for texture. If you don’t have these tools, place them in a zip-lock bag and gently crush with a rolling pin or heavy pan.