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An eye-level close-up shot of creamy peppercorn sauce in a white serving boat. The sauce is smooth and lightly colored, with visible specs of black pepper.

Peppercorn Sauce Recipe (Easy & Creamy)

This easy Peppercorn Sauce recipe is rich, creamy, and packed with bold flavor. Learn how to make this classic steakhouse sauce at home in under 20 minutes for the perfect finish to any steak or chicken dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American, French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Peppercorn Sauce
  • 2 tbsp unsalted butter
  • 1 shallot finely minced
  • 1 clove garlic minced
  • 2 tbsp whole black peppercorns coarsely crushed
  • 1/4 cup brandy or cognac optional
  • 1 cup beef broth
  • 3/4 cup heavy cream
  • 1 tsp Dijon mustard
  • Salt to taste

Equipment

  • 1 Saucepan or Skillet
  • 1 Whisk

Instructions
 

  1. Place the whole peppercorns in a zip-top bag and coarsely crush them with a meat mallet or heavy pan.
  2. Melt butter in a medium saucepan over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
  3. Stir in the crushed peppercorns and minced garlic. Cook for 1 minute more until fragrant.
  4. If using, carefully pour in the brandy. Let it bubble and reduce for about a minute, scraping any browned bits from the bottom of the pan.
  5. Pour in the beef broth and bring to a simmer. Cook for about 5 minutes to allow the liquid to reduce slightly.
  6. Reduce heat to low and whisk in the heavy cream and Dijon mustard. Let the sauce gently simmer for another 3-5 minutes, until it thickens enough to coat the back of a spoon. Do not boil.
  7. Season with salt to taste and serve immediately.

Notes

For an extra-smooth sauce, you can strain it through a fine-mesh sieve before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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