Elevate steak night in a flash with this creamy Peppercorn Sauce for Steak recipe. Quick and easy to make, it's perfect for family dinner or date night at home.
The vibe of this peppercorn sauce recipe is creamy, rich, slightly spicy--it's perfect on top of a hot, juicy steak.
PEPPERCORN SAUCE FOR STEAK
Of all the classic steak sauces, Peppercorn Sauce for Steak is probably one of the easiest ones to make. This deceptively simple steak sauce is made with a mere handful of ingredients like freshly crushed black peppercorns (this is the difference maker), cognac, beef stock, and cream. And your dinner guests are going to want this sauce on repeat for gatherings to come.
Whether you're cooking steaks indoors or out, it fits the bill for any grill night. If you love to spruce up your meals with sauces and condiments, we have plenty to choose from on our blog!
A bonus for this steakhouse classic is that you don't have to have leftover steak juice to make the most perfect peppercorn sauce you've ever tasted!
For other steak sauces to try, save bearnaise sauce, prime rib au jus, and gorgonzola sauce for next time!
HOW TO MAKE PEPPERCORN STEAK SAUCE
To kick off this simple Peppercorn Steak Sauce, you'll need whole, black peppercorns. If preferred, you could use tri-colored peppercorns, but buy green peppercorns. Green peppercorns are typically preserved in a brine; you want whole, dried peppercorns for this recipe.
Most kitchens don't have a mortar and pestle on standby, so the easiest way to crush them is with a rolling pin and a zip-top bag. You might find it handy to use a freezer-safe zip-top bag, as they are thicker and sturdier.
Add the peppercorns to the bag, remove the excess air, seal it, and bang (or roll and crush) away. Keep in mind, we're not making pepper so no need to crush them to a fine consistency.
Set your peppercorns aside and move on to the stovetop. Add a ¼ cup of unsalted butter to a large saucepan and allow it to melt over medium-low heat. Watch the butter closely, and do not allow it to burn. As soon as the butter has melted, add the crushed peppercorns and a finely diced shallot. Stir often and cook for just a few minutes, until the shallot has softened.
Next, you'll add in the brandy. Brandy adds a hearty, complex flavor to this creamy pepper sauce. One taste of this finished sauce, and you'll see why this particular ingredient is totally worth the splurge. Plus, you can put your leftover brandy to excellent use in these mulled wine or apple cider sangria recipes. They're perfect for the holidays, just like this creamy peppercorn sauce!
Increase to temperature to the medium-high heat setting and allow the brandy to simmer rapidly for about 2 minutes. Then, add in the beef broth (make sure it is either low-sodium or unsalted) and soy sauce.
The soy sauce might throw you for a loop, but trust -- this ingredient is absolutely perfection to adding umami and amping up the beefy flavor in recipes. We highly recommend using it over Worcestershire sauce, which you'll find in a handful of recipes floating out there on the web.
Between the soy and the brandy, this is going to be the BEST Peppercorn Sauce you've ever laid tastebuds on. Guaranteed.
Allow the sauce to simmer away and reduce by about half. While you're waiting on the sauce to reduce, you can whip up your cornstarch slurry. This is just a simple combination of water and cornstarch, and it's going to thicken up your peppercorn sauce to the perfect consistency.
Once the sauce is properly reduced, add the heavy cream, and as soon as it's warmed through (about 1-2 minutes later), you'll add in the slurry. Let the sauce simmer for about 2 minutes more, add a pinch of Kosher salt, and it's time to eat!
For the cuts of meat for your sauce, I'd go with a cast iron filet mignon, a bone-in ribeye, porterhouse, or t-bone steak.
THE BEST SIDES FOR STEAK WITH PEPPERCORN SAUCE
If you're wondering what to serve with your creamy Peppercorn Steak Sauce, mashed potatoes are a perfect starch to absorb any of that leftover sauce.
For a veggie side, asparagus or green beans pair nicely without stealing any of the show from the sauce and steak.
Remember, this steak sauce is rich and savory, so you might consider a side salad to brighten and lighten the overall flavors of the meal.
Any of these sides would bring home the true steakhouse experience. And, if wine happens to count as a side in your house, you'll want to have a hearty red wine on standby as well. This makes for the perfect date night meal! If you need more date night recipes to add to your line-up, check out our date night playlist for inspiration!
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Baked Lobster Tail
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Peppercorn Sauce
Ingredients
- 3 generous tablespoons black peppercorns
- ¼ cup unsalted butter
- 1 shallot, finely diced
- ⅓ cup brandy
- 1 cup unsalted or low-sodium beef broth
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- ½ cup heavy whipping cream
- Pinch Kosher salt
Instructions
- Place the peppercorns in a zip-top bag and crush with a rolling pin. Set aside until ready to use.
- Melt the butter in a large saucepan over medium-low heat. Do not allow to brown or burn. Measure out and add 2 tablespoons of crushed peppercorns, along with the shallot. Cook for about 3-5 minutes, stirring often, until the shallots have softened.
- Add the brandy and raise the heat to medium-high. Allow to rapidly simmer for about 1-2 minutes.
- Then, add the beef broth and soy sauce and allow to simmer for 5 minutes more, stirring occasionally.
- In the meantime, add cornstarch and 2 teaspoons of water in a small bowl and use the tines of a fork to whisk until smooth. Set aside.
- Once the mixture has reduced by about half, add the cream and allow to simmer for about 1-2 minutes more to warm through. Then, add the cornstarch slurry. Simmer for about 2 minutes, just until slightly thickened.
- Season with salt, stir and allow to cool slightly. Serve, and enjoy!
Nutrition
Richard Casey says
Very good pepper sauce, will definitely do this again