Peppercorn Steak Sauce

Sliced steak on plate drizzled with peppercorn sauce.

Course: Sauce

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 277kcal

Author: Platings and Pairings

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!

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Equipment

Skillet

Ingredients

1/3 cup brandy cognac or marsala
½ cup low sodium beef broth
1 cup heavy cream
2-3 teaspoons coarsely crushed whole black peppercorns or jarred green peppercorns, drained
1 Tablespoon butter
1 teaspoon Worcestershire Sauce
Salt to taste

Instructions

First, if you're cooking steaks, save the juices in the skillet. This will help flavor the peppercorn sauce.
To a medium skillet, add 1/3 cup brandy (or cognac or marsala). Bring to a boil over medium heat and cook until the liquid has reduced, about 1 minute.
Add the ½ cup low sodium beef broth and bring to a rapid simmer. Cook 2-3 minutes, until reduced by half.
Reduce heat to medium, and add the 1 cup heavy cream and 2-3 teaspoons coarsely crushed whole black peppercorns. Simmer 1-2 minutes, until thickened.
Remove from heat and stir in the 1 Tablespoon butter and 1 teaspoon Worcestershire Sauce. Season with salt, to taste.

Video

Notes

Storage

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.

Tips and tricks

The black peppercorns give the sauce a slight kick. To tone this down, reduce the peppercorns to 1 to 2 teaspoons. For an extra kick, feel free to add more than 3 teaspoons.
When pouring in the cream, do so gradually, and don’t stop stirring to prevent it from curdling.
For a silky-smooth texture, consider straining out any coarse peppercorn bits from the sauce before serving.

Variations

Use green peppercorns – Swap the black peppercorns for green peppercorns to give the sauce a milder, slightly fruity, and fresher flavor.
Red wine reduction – Replace all or a portion of the brandy with a red wine reduction for a deeper, more robust flavor.
Creamy Dijon – You can give the sauce a tangy kick by stirring in 1 to 2 teaspoons of Dijon mustard.
Add mushrooms – The addition of sautéed mushrooms will complement the richness of the sauce and give it extra depth.
Blue cheese – If you love blue cheese with steak, then try crumbling blue cheese into the sauce for a bold, tangy bite.
Add fresh herbs – Give the sauce a fragrant, herbaceous touch with fresh thyme, rosemary, or tarragon.

Nutrition