Make a rich, creamy peppercorn sauce with crushed black peppercorns, brandy, beef stock, and cream. Perfect steak sauce for filet mignon, ribeye, or pan-seared meat. Ready in under 15 minutes with simple ingredients.

This rich, creamy peppercorn sauce is a steakhouse favorite—bold, smooth, and packed with flavor from crushed black peppercorns, shallots, brandy, and cream. Perfect for elevating your next steak dinner at home.

Ingredients

4 tsp black peppercorns
1 tbsp (15 g) unsalted butter
½ tbsp sunflower oil (or use steak drippings if available)
2 shallots, peeled and finely chopped
¼ tsp salt
3 tbsp brandy
180 ml (3/4 cup) beef stock
1 tsp Worcestershire sauce
120 ml (1/2 cup) double (heavy) cream

Instructions

Crush the Peppercorns:
Place 3 teaspoons of the peppercorns in a zip-top bag and gently crush them with a rolling pin or pestle and mortar. Leave 1 teaspoon whole. Set aside.
Sauté Aromatics:
Heat the butter and sunflower oil (or steak drippings) in a frying pan over medium heat. Once melted, add the shallots, salt, crushed peppercorns, and the remaining whole peppercorns. Cook for 2–3 minutes until the shallots soften slightly.
Deglaze and Reduce:
Pour in the brandy and let it bubble for 1 minute to reduce. Add the beef stock and Worcestershire sauce. Bring to a boil, then simmer rapidly for about 5 minutes, until the liquid reduces by half.
Finish the Sauce:
Stir in the double cream and any resting juices from your steak, if available. Bring the sauce back to a simmer, then remove from heat.
Serve:
Pour over freshly cooked steak or your protein of choice.

Tips

Crush peppercorns coarsely for texture; avoid grinding them too fine.
Use steak pan drippings instead of oil and butter for deeper flavor.
Let the sauce simmer to reduce properly—it intensifies the taste and thickens the texture.

Variations and Substitutions

Alcohol-free: Replace brandy with extra stock or a splash of balsamic vinegar for depth.
Cream swap: Use crème fraîche or sour cream for a tangier finish.
Vegetarian: Use vegetable stock and omit steak drippings for a meat-free version.
Extra heat: Add a pinch of chili flakes or mustard for a spicier sauce.

FAQs

Can I make this ahead of time?
Yes. Cool completely, refrigerate, and reheat gently over low heat before serving.

Can I freeze peppercorn sauce?
It’s best fresh, but you can freeze it in an airtight container for up to 1 month. Reheat slowly and whisk to bring back the texture.

What if I don’t have brandy?
Use cognac, whisky, or omit and add a splash more stock or a bit of Dijon mustard.

Serving Suggestions

Classic over grilled or pan-seared steak
Spoon over roast chicken or pork chops
Drizzle on mashed potatoes or grilled mushrooms
Serve as a sauce for steak frites or in steak sandwiches

Why You’ll Love This Recipe

Bold, restaurant-quality flavor with simple ingredients
Quick to make, ready in about 10 minutes
Customizable to your taste and pantry
Perfect way to elevate home-cooked meats with a rich, creamy finish