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A close-up shot of the creamy peppercorn sauce being simmered in a rustic pan, showing its rich texture. An important step in this peppercorn sauce for steak.

Peppercorn Sauce Recipe (The Ultimate Guide)

This Peppercorn Sauce Recipe is the ultimate guide to making a rich, creamy, and flavorful steakhouse sauce at home in just 20 minutes. Perfect for steak, chicken, and pork, this easy recipe is a game-changer for any meal.
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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
  

For the Peppercorn Sauce
  • 2 tbsp unsalted butter
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 2 tbsp whole black peppercorns coarsely crushed
  • 1/4 cup brandy or cognac optional, see notes for substitute
  • 1 cup beef broth low-sodium
  • 3/4 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste

Equipment

  • 1 Skillet or Saucepan
  • 1 Whisk

Instructions
 

  1. In a skillet over medium heat, melt the butter. Add the minced shallot and cook until softened, about 2-3 minutes. Add the garlic and cook for another minute until fragrant.
  2. Add the coarsely crushed peppercorns to the pan and stir constantly for about 30-60 seconds until fragrant.
  3. Pour in the brandy or cognac. Scrape any browned bits from the bottom of the pan and allow the alcohol to cook off until almost fully evaporated, about 1-2 minutes.
  4. Add the beef broth and bring to a simmer. Let it cook for 4-5 minutes, allowing the sauce to reduce slightly.
  5. Reduce the heat to low and whisk in the heavy cream and Dijon mustard. Let the sauce gently simmer (do not boil) for 5 more minutes, or until it has thickened to your desired consistency.
  6. Taste and season with salt. Serve immediately.

Notes

No Brandy? If you prefer to make this sauce without alcohol, simply substitute the brandy with an equal amount of additional beef broth.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.
Peppercorns: For a different flavor, try using green or a mix of black, green, and pink peppercorns.
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