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Easy 15-Minute Creamy Peppercorn Sauce for Steak

A thick-cut steak generously topped with creamy peppercorn sauce and whole black peppercorns.
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Make a rich, creamy, restaurant-style peppercorn sauce quickly. This bold and peppery sauce is simple to prepare and perfect for steak, chicken, or roasted vegetables.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon whole black peppercorns, coarsely crushed
  • 1 shallot, minced (optional)
  • 1/4 cup brandy or dry red wine (optional)
  • 1/2 cup beef broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon Dijon mustard (optional)

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the crushed peppercorns and minced shallot (if using). Cook for 1 minute until fragrant.
  3. If using brandy or wine, pour it in and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pan. This reduces the alcohol.
  4. Pour in the beef broth and let it simmer until the liquid reduces by about half, about 3 minutes.
  5. Stir in the heavy cream and Dijon mustard (if using). Bring the sauce to a gentle simmer.
  6. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not boil rapidly.
  7. Remove from heat and stir in salt to taste. Serve immediately over your favorite meat.

Notes

  • For a milder flavor, use green peppercorns instead of black, or use half black and half green.
  • If you skip the brandy, add a splash more beef broth or water when deglazing.
  • This sauce works well as part of your weekly meal planning for an easy upgrade to weeknight dinners.
  • If you are looking for alternatives to cooking from scratch, research best meal delivery services, but this sauce is faster!

Nutrition

Find it online: https://www.purecookingjoy.com/peppercorn-sauce-easy-creamy-recipe/

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