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A rustic dark brown ceramic bowl filled with creamy peppercorn sauce, shown from an overhead perspective to highlight its texture.
FL Recipes

Peppercorn Sauce Recipe (Better Than Any Steakhouse)

This Peppercorn Sauce Recipe is rich, creamy, and ready in 20 minutes! Made with brandy, cream, and toasted peppercorns, it's the perfect sauce to elevate any steak, chicken, or pork dish into a gourmet 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: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp whole black peppercorns Or a mix of black and green
  • 1 tbsp butter
  • 1 shallot finely minced
  • 1/4 cup brandy or Cognac
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/4 tsp salt to taste

Equipment

  • 1 Skillet
  • 1 Whisk

Method
 

  1. Place whole peppercorns in a dry skillet over medium heat. Toast for 1-2 minutes until fragrant. Transfer to a mortar and pestle or a sealed bag and lightly crush them to a coarse texture.
  2. Melt butter in the same skillet. Add the minced shallot and cook for 2-3 minutes until softened.
  3. Add the crushed peppercorns and cook for 30 seconds. Carefully pour in the brandy. Let it bubble and reduce by half, scraping any browned bits from the bottom of the pan.
  4. Whisk in the beef broth and Dijon mustard. Bring to a simmer and reduce for 4-5 minutes to let the flavors meld.
  5. Lower the heat and slowly stir in the heavy cream. Gently simmer for another 2-3 minutes until the sauce has thickened. Season with salt to taste and serve immediately.

Nutrition

Calories: 185kcalProtein: 2gFat: 16gFiber: 1g

Notes

For the best flavor, make this sauce in the pan you used to cook your steak, scraping up all the flavorful browned bits (fond) from the bottom.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Keyword creamy sauce,peppercorn sauce,steak sauce

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