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Restaurant-Quality Creamy Peppercorn Sauce for Steak (Easy 20-Minute Recipe)

Close-up of rich, creamy peppercorn sauce generously topped with cracked black peppercorns in a small white serving dish.
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You deserve a rich, savory peppercorn sauce that tastes like it came from a steakhouse. This easy pan sauce recipe uses simple ingredients to create a luxurious, peppery cream sauce perfect for steak, chicken, or roast beef.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 tablespoon crushed black peppercorns (or green peppercorns for variation)
  • 1 teaspoon minced garlic
  • 1/4 cup brandy or cognac (optional, substitute with beef broth)
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • Salt to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
  2. Add the crushed peppercorns and minced garlic to the pan. Cook for 1 minute until fragrant.
  3. If using alcohol, pour in the brandy or cognac. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This step adds depth to your gourmet dinner ideas.
  4. Pour in the beef stock and Worcestershire sauce. Bring the mixture to a simmer and let it reduce slightly for about 5 minutes until the liquid has thickened a bit.
  5. Reduce the heat to low. Stir in the heavy cream. Heat gently until the sauce is warm and creamy; do not let it boil after adding the cream.
  6. Taste the sauce and add salt as needed. If you prefer a thicker sauce, you can simmer for a few more minutes, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
  7. Serve this rich savory sauce immediately over your seared steak or chicken for an elegant weeknight dinner.

Notes

  • For a green peppercorn steak sauce, substitute black peppercorns with drained green peppercorns.
  • If you skip the brandy, increase the beef stock slightly or add 1/2 teaspoon of Dijon mustard for complexity.
  • This sauce pairs wonderfully with roasted vegetables or mashed potatoes.
  • To make this a peppercorn gravy, use chicken or vegetable stock instead of beef stock.

Nutrition

Find it online: https://sundayflavor.com/peppercorn-sauce-easy-20-minute-recipe/