Peppercorn Sauce Recipe

Introduction

Peppercorn sauce is a classic, flavorful accompaniment that elevates any steak dinner. Rich, creamy, and peppery, this sauce brings a wonderful depth of flavor with just a few simple ingredients.

Ingredients

• 2 tablespoons mixed peppercorns (use black peppercorns for more pungency)
• 3 tablespoons butter
• 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
• 1 shallot, minced
• Salt to taste
• 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
• 3/4 cup beef stock
• 1/3 cup heavy cream

Instructions

1. Step 1: Crush the peppercorns using a mortar and pestle or a rolling pin into coarse grains. Avoid turning them into a powder to keep some texture.
2. Step 2: Heat the butter and vegetable oil (or steak pan drippings) over medium-high heat in a pan.
3. Step 3: Add the minced shallot and a pinch of salt. Cook while stirring for 2 to 3 minutes until the shallot softens.
4. Step 4: Stir in the crushed peppercorns and pour in the brandy or cognac. Cook for 2 to 3 minutes, stirring often, until the liquid reduces almost completely. Scrape any browned bits from the pan if you’ve just seared steak.
5. Step 5: Add the beef stock and stir well. Bring the mixture to a boil, then reduce the heat to medium. Let it cook until the liquid reduces by half, about 5 minutes.
6. Step 6: Lower the heat to medium-low and stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce thickens to your preferred consistency.
7. Step 7: Serve the peppercorn sauce over your cooked steak and enjoy!

Tips & Variations

• For a spicier sauce, increase the amount of black peppercorns or add a pinch of crushed red pepper flakes.
• Substitute brandy or cognac with additional beef stock to keep the sauce alcohol-free without sacrificing flavor.
• Use pan drippings from your seared steak to add extra richness and depth to the sauce.
• If you prefer a smoother sauce, strain it before serving to remove peppercorn pieces.

Storage

Store leftover peppercorn sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat, stirring frequently to prevent the cream from separating. If the sauce thickens too much, add a splash of beef stock or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppercorn sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it. Reheat gently on the stove before serving to maintain its creamy texture.

What can I serve with peppercorn sauce besides steak?

Peppercorn sauce pairs well with grilled chicken, pork chops, roasted vegetables, or even mashed potatoes for a flavorful twist.

Peppercorn Sauce Recipe

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★★★★★

4.5 from 150 reviews

This rich and creamy Peppercorn Sauce is a classic accompaniment for steak, blending the bold flavor of crushed peppercorns with the smoothness of brandy, beef stock, and heavy cream. Perfect for elevating any pan-seared or grilled steak, this sauce delivers a perfect balance of heat, depth, and creaminess.

• Author: Ruby
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 cup, serves 4 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Peppercorn Sauce Ingredients

• 2 tablespoons mixed peppercorns (use black peppercorns for more pungency)
• 3 tablespoons butter
• 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
• 1 shallot, minced
• Salt to taste
• 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
• 3/4 cup beef stock
• 1/3 cup heavy cream

Instructions

1. Crush Peppercorns: Using a mortar and pestle or a rolling pin, coarsely crush the peppercorns to retain some texture without turning them into powder.
2. Heat Butter and Oil: In a pan over medium-high heat, melt the butter with the vegetable oil or steak drippings.
3. Sauté Shallot: Add the minced shallot and a pinch of salt to the pan and cook, stirring occasionally, for 2-3 minutes until softened.
4. Add Peppercorns and Brandy: Stir in the crushed peppercorns followed by the brandy or cognac. Cook for 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated. Scrape up any browned bits from the pan for extra flavor.
5. Add Beef Stock: Pour in the beef stock and bring the mixture to a boil, then reduce heat to medium and simmer until the liquid reduces by half, about 5 minutes.
6. Incorporate Heavy Cream: Lower the heat to medium-low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
7. Serve: Spoon the peppercorn sauce over your cooked steak and enjoy immediately.

Notes

• For a non-alcoholic version, substitute the brandy with additional beef stock.
• Use freshly crushed peppercorns for the best flavor and texture.
• If you use steak drippings instead of oil, it adds an additional depth of flavor to the sauce.
• Do not over-crush the peppercorns; coarse grains provide a pleasant texture and burst of flavor.
• The sauce can be made in advance and gently reheated; if too thick upon reheating, thin with a splash of beef stock.

Keywords: peppercorn sauce, steak sauce, creamy pepper sauce, pan sauce, beef sauce, brandy sauce, easy steak sauce