I whipped up a French Peppercorn Sauce from pantry staples with one surprising swap that yields an unexpectedly silky, deeply flavored finish.

Jump to Recipe

I never thought a sauce could flip a steak into something you think about the next day, but this Peppercorn Sauce for Steak does. I like to sweat a small shallot until it softens and finish with heavy cream so the pepper’s bite becomes luxurious not sharp.

Think Creamy Peppercorn texture with a little heat and a lot of attitude, the sort of thing that makes you check more Sauce Recipes For Steak when you want to impress without trying too hard. It’s honest, a little stubborn, and worth the tiny risk of over ordering sides.

Ingredients

Print Recipe (No Advertisments)

Cracked peppercorns give sharp, spicy heat; almost no calories, tiny fiber, aromatic.
Adds boozy, sweet warmth; it’s mostly alcohol calories, no real nutrition, great depth.
Savory backbone, adds umami and some protein, can be high in sodium.
Makes sauce rich and silky; lots of fat and calories, not heart friendly.
Bright, tangy kick, small calories, adds acidity and helps emulsify the sauce.
Shallot gives mild sweet onion flavor, garlic optional for stronger savory notes.
Fat anchors flavor, butter adds richness, olive oil adds fruity note and mouthfeel.
Adds tangy umami, small calories, brings complexity and savory depth.
Enhances all flavors, no nutrition, use sparingly to control sodium.

Ingredient Quantities

1 tbsp olive oil

1 tbsp unsalted butter

1 small shallot

1 garlic clove (optional)

2 tbsp coarsely crushed black peppercorns or 2–3 tbsp green peppercorns in brine

1/4 cup brandy or cognac

1 cup beef stock

1 cup heavy cream

1 tsp Dijon mustard

1 tsp Worcestershire sauce

Salt to taste

How to Make this

Print Recipe (No Advertisments)

1. Lightly crush the black peppercorns in a mortar or put them in a zip bag and bash with a rolling pin, or drain your green peppercorns from the brine and set aside; they’ll add a different, milder heat so taste before salting.

2. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in the same skillet you cooked the steak in over medium heat, scraping up any browned bits, those bits = flavor.

3. Add 1 small finely chopped shallot and 1 minced garlic clove if using, sauté until soft and translucent but not browned, about 2 minutes.

4. Stir in the coarsely crushed peppercorns and toast for 30 seconds just to wake up the oils, don’t burn them or it’ll get bitter.

5. Pour in 1/4 cup brandy or cognac, carefully tilt the pan to flambé if you want that drama, or just let it bubble and reduce by about half while scraping the pan.

6. Add 1 cup beef stock, bring to a simmer and reduce for 3 to 5 minutes so the flavors concentrate a bit.

7. Reduce heat to low, stir in 1 cup heavy cream, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce, simmer gently until sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes, keep it low so the cream doesn’t split.

8. Taste and season with salt as needed, remember if you used brined green peppercorns you may need less salt, and if the sauce is too peppery add a splash more cream or a small knob of butter to mellow it.

9. For a silky finish strain the sauce through a fine mesh sieve into a warm bowl, or leave the peppercorns in for a rustic bite, then spoon over rested steaks and serve hot.

Equipment Needed

1. Heavy skillet (cast-iron or stainless steel) — the same pan you seared the steak in
2. Mortar and pestle OR a zip-top bag + rolling pin for crushing peppercorns
3. Measuring spoons and a 1/4 cup measure
4. Chef’s knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Fine mesh sieve and a small warm bowl (optional for a silky finish)
8. Tongs and oven mitts, plus a long lighter or match if you plan to flambé

FAQ

Q: Can I skip the brandy or cognac? A: Yes, you can. If you want no alcohol just skip the flambé and use an extra 1/4 cup beef stock, then simmer to concentrate the flavor. The sauce will lose a bit of the deep, boozy note but still be tasty.

Q: Green peppercorns vs black peppercorns which is better? A: Green are milder, more herbal and softer in texture, black are punchier and more aromatic. If you use brined green, drain and rinse them first. Use less if you don't like heat, you can always add more.

Q: How do I thicken or thin the sauce if needed? A: To thicken simmer it longer so it reduces, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer a minute. To thin, stir in a little warm beef stock or cream until you hit the right texture.

Q: Can I make this ahead and how long will it keep? A: Yes make ahead, cool to room temp then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently over low heat, whisking so it doesn't break. Freezing is possible but cream may separate, so it's not ideal.

Q: Any tips for crushing the peppercorns? A: Put them in a zip bag and bash with the flat side of a heavy pan or a rolling pin until coarsely cracked. You want big bits, not powder, that gives texture and bursts of spice.

Q: What pairs best with this sauce and final seasoning tips? A: It's classic with steak, roast beef, pork chops or even roasted mushrooms. Always taste at the end and season with salt, a splash more Worcestershire or a little Dijon if it needs brightness. Remember cream can mute salt so adjust last.

Peppercorn Sauce Recipe Substitutions and Variations

Unsalted butter: use 1 tbsp ghee for a nuttier, deeper flavor, or swap with 1 tbsp vegan butter if you need dairy free — both brown nicely and keep the sauce rich.
Brandy or cognac: use 1/4 cup bourbon or dry sherry for a similar warm, boozy hit; if you want no alcohol, stir 1/4 cup beef stock with 1 tsp apple cider vinegar or 1 tsp brandy extract.
Beef stock: substitute with chicken stock or rich vegetable stock, or for extra beefy depth use 2 tbsp demi glace diluted to 1/4 cup; taste and cut salt if needed.
Heavy cream: use 3/4 cup half and half plus 2 tbsp melted butter for similar richness, or swap with full fat coconut milk for a dairy free version, or stir in 1/2 cup crème fraîche off the heat for tangy silkiness.

Pro Tips

– Crush the peppercorns coarse, not powder. Toast them only a few seconds so they wake up, smell them, and if you used green peppercorns rinse and taste first because they’re milder — you’ll need less salt if they came in brine.
– If you want to flambé, be safe: pull the pan off the heat before adding the brandy, then return it and light, or just let it simmer down instead. Either way use the alcohol to scrape up the brown bits, that’s where most of the flavor hides.
– Keep the cream on very low heat, don’t let it boil or it can split. If it starts to look grainy, take the pan off the heat and whisk in a cold knob of butter or a splash of cold cream to bring it back together.
– For finish and texture decide early: strain for a silky sauce or leave the peppercorns for rustic bite. Sauce firms in the fridge, so when reheating loosen with a little stock or cream and warm gently.

Peppercorn Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I whipped up a French Peppercorn Sauce from pantry staples with one surprising swap that yields an unexpectedly silky, deeply flavored finish.

Servings

servings

Calories

288

kcal

Equipment: 1. Heavy skillet (cast-iron or stainless steel) — the same pan you seared the steak in
2. Mortar and pestle OR a zip-top bag + rolling pin for crushing peppercorns
3. Measuring spoons and a 1/4 cup measure
4. Chef’s knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Fine mesh sieve and a small warm bowl (optional for a silky finish)
8. Tongs and oven mitts, plus a long lighter or match if you plan to flambé

Ingredients

1 tbsp olive oil
1 tbsp unsalted butter
1 small shallot
1 garlic clove (optional)
2 tbsp coarsely crushed black peppercorns or 2–3 tbsp green peppercorns in brine
1/4 cup brandy or cognac
1 cup beef stock
1 cup heavy cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt to taste

Directions

Lightly crush the black peppercorns in a mortar or put them in a zip bag and bash with a rolling pin, or drain your green peppercorns from the brine and set aside; they'll add a different, milder heat so taste before salting.
Heat 1 tbsp olive oil and 1 tbsp unsalted butter in the same skillet you cooked the steak in over medium heat, scraping up any browned bits, those bits = flavor.
Add 1 small finely chopped shallot and 1 minced garlic clove if using, sauté until soft and translucent but not browned, about 2 minutes.
Stir in the coarsely crushed peppercorns and toast for 30 seconds just to wake up the oils, don't burn them or it'll get bitter.
Pour in 1/4 cup brandy or cognac, carefully tilt the pan to flambé if you want that drama, or just let it bubble and reduce by about half while scraping the pan.
Add 1 cup beef stock, bring to a simmer and reduce for 3 to 5 minutes so the flavors concentrate a bit.
Reduce heat to low, stir in 1 cup heavy cream, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce, simmer gently until sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes, keep it low so the cream doesn't split.
Taste and season with salt as needed, remember if you used brined green peppercorns you may need less salt, and if the sauce is too peppery add a splash more cream or a small knob of butter to mellow it.
For a silky finish strain the sauce through a fine mesh sieve into a warm bowl, or leave the peppercorns in for a rustic bite, then spoon over rested steaks and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.