This easy Peppercorn Sauce for Steak is a steakhouse favorite, blending simple ingredients to create a rich, creamy, and indulgent sauce with a kick. It’s the perfect way to transform your everyday steak into something extraordinary!
If you're cooking steaks, save the juices in the skillet. This will help flavor the peppercorn sauce.
To a medium skillet, add brandy (or cognac or marsala). Bring to a boil over medium heat and cook until the liquid has reduced, about 1 minute.
Add the broth and bring to a rapid simmer. Cook 2-3 minutes, until reduced by half.
Reduce heat to medium, and add the cream and peppercorns. Simmer 1-2 minutes, until thickened.
Remove from heat and stir in the butter and Worcestershire sauce. Season with salt, to taste.
Notes
Let leftover peppercorn sauce cool to room temperature before transferring it to an airtight container and storing it in the refrigerator for 3 to 4 days.
If you want to extend its shelf life, freeze the sauce in a freezer-safe container for up to 3 months. Before serving, thaw it in the refrigerator overnight and gently warm it on the stove while stirring to restore its creamy consistency.