For a richer flavor, use homemade beef stock. Adjust the amount of peppercorns to your preference. If you don't have brandy, you can substitute with dry sherry or red wine. This sauce is also delicious with roasted chicken or pork. The sauce can be made ahead of time and reheated gently over low heat. Add a splash of cream or beef stock if needed to thin the sauce.
Peppercorn Sauce
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS9
Elevate your steak experience with this luxuriously creamy and intensely flavorful peppercorn sauce. A symphony of aromatic peppercorns, deglazed with brandy and enriched with heavy cream, transforms any cut of beef into a gourmet delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol47 mg
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Fiber1 g
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Protein2 g
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Saturated Fat11 g
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Sodium188 mg
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Sugar2 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gather all ingredients and have them prepped and measured. (5 minutes)
02
Step
5 mins
Coarsely crush the mixed peppercorns using a mortar and pestle or a rolling pin. This releases their essential oils and intensifies their flavor. (5 minutes)
03
Step
3 mins
In a saucepan over medium-high heat, melt the butter. Add the minced shallot and sauté until softened and translucent, about 3 minutes. Be careful not to brown the shallot. (3 minutes)
04
Step
3 mins
Add the crushed peppercorns and brandy to the saucepan. Carefully ignite the brandy (optional) or simply bring to a boil. Simmer rapidly until the brandy is almost completely reduced, about 2 to 3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. (3 minutes)
05
Step
4 mins
Pour in the beef stock and bring to a boil. Reduce the heat to medium and simmer until the sauce has reduced by about half, approximately 3 to 4 minutes. This will intensify the beefy flavor. (4 minutes)
06
Step
4 mins
Reduce the heat to medium-low. Stir in the heavy cream and simmer gently until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Avoid letting the sauce boil rapidly, as this can cause the cream to separate. (4 minutes)
07
StepSeason to taste with salt and freshly ground black pepper. Serve immediately and generously over your favorite grilled or pan-seared steak.
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RECIPE REVIEWS
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Roma Beer
Jun 30, 2025I tried it with chicken, and it was fantastic. Thank you for this recipe!
Aron Kassulke
Jun 29, 2025This recipe is so simple and delicious!
Sadie Streich
Jun 21, 2025This sauce is absolutely divine! It really elevated our steak dinner to restaurant quality.
May Adams
Jun 18, 2025So easy to make, and it tastes incredible! I didn't have shallots, so I used a little bit of onion, and it still turned out great.
Meredith Kunze
Jun 16, 2025My family raved about this sauce! It's now a staple in our house.
Barbara Cassin
Jun 10, 2025I was a bit hesitant about using brandy, but it added such a wonderful depth of flavor to the sauce. I'll definitely be making this again!
Dorcas Rowe
Jun 8, 2025I added a teaspoon of Dijon mustard and it was amazing!
Orval Ferry
Jun 8, 2025I love how the peppercorns give it a little kick!