Peppercorn Sauce for Steak (Video) - CJ Eats Recipes (2024)

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One of my favorite sauces to top on steak – this creamy Peppercorn Sauce will upgrade any cut of beef and is so delicious! The peppercorn sauce is made with toasted black peppercorns, cognac or brandy, beef broth, heavy cream and green peppercorns to make an incredible luxurious sauce! Pair this steak with my Creamy Mashed Potatoes and Roasted Brussels Sprouts for an incredible meal!

Below you’ll find all my tips and tricks for this easy steakhouse style peppercorn sauce that is sure to impress any one you make it for!

Watch the creamy Peppercorn Sauce recipe video below!

Ingredients for Peppercorn Sauce

This creamy steakhouse style Peppercorn Sauce is a one pan sauce that’s so easy to make! Here are all the ingredients you’ll need:

• Steak
  • Steak of choice (I likeNY Strip, Ribeye, or Top Sirloin – one per person)
  • Kosher Saltto taste
  • Black Pepperto taste
  • 1tablespoonavocado oil
• Peppercorn Sauce
  • 1large Shallotthinly sliced
  • 1tbsp wholeBlack Peppercorns,coarsely ground
  • 1/3cupCognac or Brandy
  • 1cupBeef stock
  • 1/2cupHeavy Cream
  • 1tablespoongreen peppercorns
  • ½tspKosher saltto taste
  • Parsleychopped for garnish

Pro Tips for creamy Peppercorn Sauce!

• Green Peppercorn Tip: If using green peppercorns in brine, drain the brine from can and add to an airtight container and fill it with cognac which will enhance the flavor for your sauce!
• Seasoning the sauce: Do not season the sauce with salt until AFTER it has reduced down. Depending on the beef stock you use, you may not need any salt – always taste for seasoning at the end and add salt if needed!
• Storage: You can make this sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
• Whole Black Peppercorns: Using whole peppercorns is best for this recipe because you can control the grind of the peppercorns. Coarsely grind them in a mortar and pestle or pepper mill – you will notice the difference!

What can I substitute if I don’t consume alcohol?

If you still want to make this peppercorn sauce but can’t or don’t want to use alcohol such as brandy or cognac, you can substitute the alcohol with 1/3 cup beef stock or water. This will be used to deglaze the pan and pick up any flavorful bits after you’ve seared your steak.

Creamy Peppercorn Sauce: Recipe Instructions

1. Cook the steak

Cook the steak in the oven to the desired temperature (I cook mine to 120F to end up with a medium rare steak), then sear on all sides in 1 tablespoon of avocado oil over medium high heat, remove to rest to reach 130F internal for medium rare. Wipe out any excess fat or burned bits from the pan, leaving about 1 tablespoon of fat.

2. Saute shallots and toast the black pepper

After the steak is removed from the pan and resting, add shallots and cook for 30 seconds until softened over medium high heat. Add the coarsely ground black pepper and toast for another 30 seconds or until fragrant.

3. Add brandy or cognac

Add the brandy or cognac to the pan and cook for 1-2 minutes until the alcohol cooks off.

4. Add beef stock and green peppercorns and reduce

Remove and drain on a paper towel. In a small bowl, combine salt, pepper, garlic powder, paprika, and cayenne pepper.

5. Add heavy cream and reduce the sauce

Add heavy whipping cream. Simmer rapidly (do not boil) and reduce it until the sauce can coat the back of a spoon, about 3-4 minutes.

TIP: You will know the sauce is reduced enough if it can coat the back of the spoon without running! (Refer to the video for the consistency of the finished sauce)

If you liked this recipe, be sure to find some of my other popular recipes that would go great with this steak with peppercorn sauce:

• Creamy Mashed Potatoes (With Video!)
• Roasted Green Beans with Bacon (SUPER EASY!)
• Roasted Brussels Sprouts (SUPER CRISPY)

If you make this recipe, please tag me on social media! I love seeing all your recreations on Instagram, Facebook, and TikTok! Tag me and hashtag them #cjeatsrecipes