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Embrace bright, bold, creamy flavor with my Easy Peppercorn Sauce Recipe! Ready in minutes using easy ingredients, this steak peppercorn sauce combines the bite of freshly-crushed peppercorns with sweet brandy, luscious cream, and shallots to bring it all together.
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Peppercorn Steak Sauce
When planning a big steak dinner, it's almost a given what sauce I'll serve it with. There's just no beating peppercorn sauce for steak! It's creamy, rich, and has the perfect flavors for ribeye, pork chops, tenderloin, and more. I've even served it over chicken and mashed potatoes, and it was a big hit!
The secret to my peppercorn sauce recipe is using a whole peppercorn blend. While you can make a delicious black peppercorn sauce or a sauce using just green peppercorns, the mix of peppercorn types brings out the best of all the different flavors of pepper!
Steak Peppercorn Sauce Ingredients
- Mixed peppercorns: I recommend mixed, whole peppercorns for the best blend of flavors. Every color of pepper brings a little something different!
- Butter: As always, a nice, quality butter will make a difference! Unsalted is best, so you can add your salt.
- Shallot: Shallots have a unique flavor distinct from onions, perfect for sauces.
- Brandy: You don't want to skip the brandy! It adds a distinct sweetness and kick that brings the flavor together. Cognac is my favorite for sauce.
- Beef stock: You can also use broth, but stock thickens up better.
- Heavy cream: Heavy cream is ideal for this recipe, as it helps thicken the sauce and adds richness.
- Salt: Using salt instead of salted butter lets you control the flavor.
- Parsley: My favorite garnish!
How to Make Peppercorn Sauce
- Crush the peppercorns with a mortar and pestle or in a plastic bag with a meat mallet or rolling pin.
- Melt the butter in a skillet over medium heat. Add the minced shallot, and saute until soft, about 5 minutes.
- Add in the crushed peppercorns, beef stock, and brandy. Bring to a low boil and simmer until brandy is reduced, about 5 minutes.
- Reduce the heat to low, and very slowly stir in the heavy cream. Make sure to do this step low and slow, stirring constantly so the cream doesn't curdle.
- Season with salt and a sprinkle of parsley.
- Serve over your favorite beef dish!
And of course, don't forget to add a bit of my homemade Steak Rub to really bring out the best of beef!
Peppercorn Sauce for Steak Tips
- Make sure to crush the peppercorns first nicely! Nobody likes biting into an unexpected whole peppercorn.
- Be sure to add the cream very slowly and stir constantly. This is the only way to keep the cream from curdling.
- But if the cream curdles, don't worry! While it won't have as nicely smooth texture, it will still be tasty and safe to eat.
Pepper Steak Sauce Recipe Substitutions
- Peppercorns: You can use all of one color of peppercorn, too. I especially like the flavor of black and green peppercorn sauce. Don't use ground pepper, as it's ground too finely and won't have the same texture or depth of flavor.
- Brandy: For an alcoholic substitute, try bourbon whiskey or white wine. If you want to completely avoid alcohol in this sauce, substitute it for the same amount of apple, white grape, peach, or cherry juice.
- Heavy cream: If you're making this sauce dairy-free, you can swap the heavy cream out for full-fat canned coconut milk or coconut cream.
- Shallot: In a pinch, replace the shallot with very thinly sliced sweet or yellow onion.
- Beef stock: I prefer beef stock or beef broth as I tend to serve this dish with steak! However, you can also use chicken stock and it will still be delicious.
Peppercorn Sauce Recipe FAQ
Yes! Each color of peppercorn has a slightly different flavor. White pepper, for example, is hotter than black pepper, while green is milder, and pink is zestier with a floral aroma. Using a mixed blend can bring all of their strengths together for a fully-flavored spice.
Steak has a rich, bold flavor that pairs well with a zingy, spicy sauce! I love steak peppercorn sauce. You can pair it with a classic French Bearnaise sauce, Creamy Garlic Sauce, simple and flavorful Au Jus, or classy Red Wine Reduction. I prefer to pick based on the sides I'll be serving with it!
Storing Pepper Sauce Recipes
- Refrigerator: This peppercorn cream sauce thickens nicely in the fridge and can be stored for up to 5 days in a jar or airtight container.
- Freezer: Brandy peppercorn sauce freezes beautifully! Place it in small, airtight containers or jars and freeze for up to 3 months.
- Thawing and Reheating: When thawing frozen black pepper sauce, it is ideal to thaw it in the fridge overnight to prevent the cream splitting. If you're short on time, thaw it on the stove in a pan, stirring continuously as soon as it starts to melt. It doesn't thaw well in the microwave as it must be constantly stirred to prevent splitting.
What to Serve with Peppercorn Sauce
- Creamy Mashed Potatoes: Peppercorn sauce is essentially a rich gravy, so it's perfect for creamy mashed potatoes!
- Buttermilk Chicken: Start with my ultra-tender buttermilk chicken, then add rich, flavorful peppercorn sauce. It's a match made in heaven!
- Chuck Steak: You pretty much can't go wrong with peppercorn sauce for steak! Any cut you choose will taste delicious with this sauce drizzled over top.
- Pork Steak: Pork is budget-friendly and totally delicious cooked right (no dry pork here, I promise!). Peppercorn sauce compliments the flavor beautifully for a flavorful and decadent dish!
If you enjoyed the recipe, leave a comment and a rating below!
Add a touch of elegance to your Sunday Supper with my luscious peppercorn cream sauce recipe. Its creamy texture and bold, peppery flavor are the perfect complement to steak, pork chops, or even roasted vegetables. Whether gathering with loved ones or treating yourself to a restaurant-quality meal at home, this sauce will make every bite unforgettable. Don’t forget to share your Sunday Supper moments and let us know how you’ve used this recipe to elevate your table!
Peppercorn Sauce for Steak
Equipment
- Mortar and pestle optional
Ingredients
- 2 Tablespoons Mixed peppercorns
- 4 Tablespoons Butter
- 1 Shallot - minced
- ¼ cup Brandy
- 1 cup Beef stock
- ¼ cup Heavy cream
- Salt - to taste
- Parsley - for garnish
Instructions
- Crush the peppercorns with a mortar and pestle, or in a plastic bag with a meat mallet or rolling pin.2 Tablespoons Mixed peppercorns
- Melt the butter in a skillet over medium-high heat. Add the minced shallot, and saute until soft, about 5 minutes.4 Tablespoons Butter,1 Shallot
- Add in the crushed peppercorns, beef stock, and brandy. Bring to a low boil and simmer until brandy is reduced, about 5 minutes.¼ cup Brandy,1 cup Beef stock
- Reduce the heat to low, and very slowly stir in the heavy cream. Make sure to do this step low and slow, stirring constantly so the cream doesn't curdle.¼ cup Heavy cream
- Season with salt and add parsley for garnish.Salt,Parsley
- Serve over your favorite beef dish!
Notes
Easy Peppercorn Sauce Tips
- Make sure to nicely crush the peppercorns first! Nobody likes biting into an unexpected whole peppercorn.
- Be sure to add the cream very slowly and stir constantly. This is the only way to keep the cream from curdling.
- But if the cream curdles, don't worry! While it won't have as nicely smooth of a texture, it will still be tasty and safe to eat.
- While this sauce will simmer, the alcohol does not boil off. Keep this in mind when serving this black pepper sauce!
- If you can, use mixed peppercorns- or try long pepper, if you can find it! The flavor of mixed peppers or long pepper will be fuller and more complex than just one kind.
Pepper Sauce Recipe Substitutions
- Peppercorns: You can use all of one color of peppercorn, too. I especially like the flavor of black and green peppercorn sauce. Don't use ground pepper, as it's ground too finely and won't have the same texture or depth of flavor.
- Brandy: For an alcoholic substitute, try bourbon whiskey or white wine. If you want to completely avoid alcohol in this sauce, substitute it for the same amount of apple, white grape, peach, or cherry juice.
- Heavy cream: If you're making this sauce dairy-free, you can swap the heavy cream out for full-fat canned coconut milk or coconut cream.
- Shallot: In a pinch, replace the shallot with very thinly sliced sweet or yellow onion.
- Beef stock: I prefer beef stock or beef broth as I tend to serve this dish with steak! However, you can also use chicken stock and it will still be delicious.
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