Peppercorn Sauce

5.0
(2)
2 Reviews
2 Photos

This creamy peppercorn sauce made with mixed peppercorns, cream, and a splash of brandy or cognac is my husband's all-time favorite sauce for steak. You don't need filet mignon; this peppery sauce dresses up any steak!

By foodfanatic
Updated on March 6, 2024
a peppercorn sauce poured over and New York strip steak served with a side of asparagus.
2
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
2/3 cup
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 to 3 tablespoons mixed peppercorns

  • 1/4 cup butter

  • 1 shallot minced

  • 1/3 cup brandy or cognac

  • 3/4 cup beef stock

  • 1/4 cup heavy cream

Directions

  1. Gather all ingredients.

    all ingredients to make a peppercorn sauce on a kitchen counter.

    Dotdash Meredith Food Studios

  2. Crush peppercorns slightly using a mortar and pestle or a rolling pin.

    peppercorns being ground with a mortar and pestle.

    Dotdash Meredith Food Studios

  3. Melt butter in a saucepan over medium high heat. Add shallot and sauté until soft, about 3 minutes.

    shallots simmering in butter.

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  4. Add crushed peppercorns and brandy; bring to a boil and simmer rapidly until brandy is almost completely reduced, 2 to 3 minutes.

    ground peppercorns and brandy added to shallots and brought to a boil.

    Dotdash Meredith Food Studios

  5. Add beef stock; bring to a boil, then reduce heat to medium and simmer until reduced by half, 3 to 4 minutes.

    beef stock added to boiling brandy peppercorn mixture.

    Dotdash Meredith Food Studios

  6. Reduce heat to medium-low; stir in cream and simmer until sauce coats the back of a spoon, or to desired consistency, without letting sauce boil too rapidly, 3 to 4 minutes. Season to taste and serve hot with your favorite steak.

    cream stirred into the peppercorn sauce.

    Dotdash Meredith Food Studios

Cook’s Note

If your sauce breaks, add a splash of stock and whisk vigorously.

If you pan-fry your steak, you can remove the steak from the pan, let it rest, and then make the peppercorn sauce in the same pan.  Just add shallots and butter after removing your steaks, stirring frequently to prevent burning. After adding brandy, stir frequently, scraping up the bits from cooking the steaks. This will add a lot of rich flavor to the peppercorn sauce. 

If you need to reheat your sauce, add a splash of cream and heat over medium heat, stirring constantly. If kept overnight in the fridge, the sauce may separate and not come back together.

Nutrition Facts (per serving)

214 Calories
17g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 214
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 54%
Cholesterol 47mg 16%
Sodium 188mg 8%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 2g 5%
Vitamin C 2mg 2%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 213mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.