By:Nagi
192 Comments
One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns.
A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. And it’s made with just 4 ingredients. Four. FOUR!!!
Creamy Peppercorn Sauce – a Steakhouse classic
Creamy Peppercorn Sauce was always my first choice at steakhouses which I frequented quite regularly back in my corporate days.
Having traded in suits and heels for an apron, there’s no corporate lunches for me anymore. I make my steaks at home!
There are a handful of truly great sauces in this world that are deceptively simple to make, and this creamy pepper sauce for steak is one of them.
How to make Creamy Peppercorn Sauce
This is an exceptionally simple sauce to make with few ingredients, making for a quick dinner any night:
Cook steak to your taste, then remove and rest while you make the sauce;
Make sauce:In the same pan, add brandy or cognac, simmer rapidly for 1 minute until the alcohol smell is gone;
Add beef broth/stock, and simmer rapidly until it reduces by half (intensifies the flavour);
Stir through cream and crushed peppercorns. Serve over steak!
TIPS:
The alcohol brings incredible depth of flavour to the sauce, it’s the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but I’ve made this plenty of times with marsala too. I love ’em all!
Using freshly crushed peppercorns are best for a really great pepper flavour. Or usecanned green peppercorns for less heat.
PS Note how I’m searing the sides of the steak↑↑↑ Always sear the fat strip. Nobody likes a big fat rubbery strip of fat on their steak!
Quick for midweek!
Serve it up with Crispy Smashed Potatoesor Paris Mash and a quick Garlic Spinach side for a true Steakhouse experience!– Nagi x
PS It’s worth getting a decent steak for this one. If you get a really good value economy steak, try my Steak Marinade instead – it will tenderise and add subtle flavour. 🙂
Try these on the side:
For a Steakhouse experience – Paris Mash andGarlic Sautéed Spinach
Lemon Roasted Potatoesor Lemon Potato Salad
Crispy Smashed Potatoes or Potatoes au Gratin
Brown Sugar Glazed Carrots
Parmesan Roasted Green Beans
And more great steak sauces:
A Mushroom Sauce for Steak
Béarnaise sauce
Garlic Thyme Butter Basted Steak – a simple, amazing Cheffy technique for cooking steak
Steak with Chimichurri Sauce
Mushroom Gravy – use the sauce in this Chicken with Mushroom Gravy
Beef Steak Marinade
Asian Steak Sauce
Creamy Peppercorn Sauce for Steak
WATCH HOW TO MAKE IT
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Steak with Creamy Peppercorn Sauce
Author: Nagi
Prep: 5 minutes mins
Cook: 12 minutes mins
Total: 17 minutes mins
4.94 from 62 votes
Servings2
Tap or hover to scale
Recipe video above. One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.
Ingredients
- 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
- Salt and pepper
- 1 tbsp vegetable oil
Sauce:
- 1/3 cup (85 ml) brandy or cognac (or marsala) (Note 2)
- 3/4 cup (185 ml) beef broth/stock , low sodium (important! Note 3)
- 1/2 cup (125 ml) cream , heavy/thickened
- 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)
Instructions
Take the steaks out of the fridge 20 minutes before planning to cook.
Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
Steaks:
Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
Heat oil in a skillet over high heat until smoking.
Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
Stack the steaks on top of each other, then use tongs to sear the fat strip.
Transfer to plate, cover loosely with foil to rest while you make the sauce.
Sauce:
Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
Taste sauce, adjust salt (and pepper!) to taste.
Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)
Recipe Notes:
1. Use a decent quality steak for this recipe. If using a very economical steak, I'd recommend my steak marinade instead of this recipe - it will tenderise and infuse with great flavour!
2. If you can't use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.
3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it's reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.
4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.
5. Peppercorn Sauce without pan drippings - If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and sauté gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.
6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.
7. Nutrition is for sauce only because the nutrition of steaks varies so significantly, even for the same cut depending on how thick the fat strip is etc. The recipe makes about 3/4 cup of sauce which is enough for 2 steaks - it's rich and fairly intense flavoured so you don't need tons.
Nutrition Facts Steak with Creamy Peppercorn Sauce Amount Per Serving Calories 352Calories from Fat 252 % Daily Value* Fat 28g43% Saturated Fat 19g119% Cholesterol 81mg27% Sodium 187mg8% Potassium 224mg6% Carbohydrates 1g0% Protein 2g4% Vitamin A 875IU18% Calcium 39mg4% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information:
Calories: 352cal (18%)Carbohydrates: 1gProtein: 2g (4%)Fat: 28g (43%)Saturated Fat: 19g (119%)Cholesterol: 81mg (27%)Sodium: 187mg (8%)Potassium: 224mg (6%)Vitamin A: 875IU (18%)Calcium: 39mg (4%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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192 Comments
MyTien Lazzarotto saysAbsolutely restaurant grade Nagi 💖. Thank you sooooo much for another simple yet superbly delicious steak and peppercorn sauce recipe 🥰 I used marsala 🙂
Reply
- Sandy Norman says
This recipe is now a tried and tested family favourite! Thank you so much 🙂Reply
- Victoria says
Absolutely delicious! I followed the whole recipe to a T, although added a splash (maybe 1/2 – 1 tsp) worcestershire sauce to the peppercorn sauce. I’ve already bookmarked this one, I’ll definitely be making it again! Thank you!Reply
- John says
Whenever I eat steak at a restaurant I go for the pepper sauce, and most of the people I know do the same. It usually tastes quite different from restaurant to restaurant, and I prefer some variations much more than others.
Last night I cooked up 4 filet mignons for myself and two others. I’d had these in the freezer for months and I wanted to use them up. I really wanted to make a nice pepper sauce and, as usual, after looking around, I ended up settling on the recipe at RecipeTin Eats.
After the steaks were cooked to perfect medium-rare, I started on the sauce. I’d bought a bottle of brandy just for this. For the beef stock, I checked the sodium content of various products to find the one with the lowest salt. I followed the instructions here but I did do some things different, although they probably were unnecessary. I chopped up a shallot and cooked it with the pan fond for a minute before deglazing with the brandy. I used a bit more cream and stock so I could get some extra sauce. I added some cloves of garlic and fresh sprigs of rosemary. After everything has reduced I poured the juices from the resting steaks into the sauce. Then I tasted for seasoning. After a few attempts at adding salt I got it just right. I finally strained everything to end up with a beautiful pepper sauce. It was a total hit. Combined with the most amazing steaks, this sauce was absolutely delicious, way better than any variation I’ve tried in the restaurants.
Reply
- John says
Forgot to put my rating. OF COURSE it’s 5 stars. I’d give more if I could.Reply
- Leslie Morris says
Delicious pepper steak recipe. I did nor have brandy used whisky instead.Reply
- Flop Jock says
How was that whiskey hun?
Reply
- Robin A. Bevins says
Excellent!!! I’ve made the steak in the pan several times and this time felt like some of this gravy. OMG! This gravy is to die for! I made it with a mild Cuban Havana Rum and green peppercorns. Definitely a keeper.Thank you so much for your dependably delicious recipes!
Reply
- Lil Ducker says
I didn’t have brandy, cognac or marsala so subbed with lambrusca and a dash of balsamic vinegar.
Was a thinner than I prefer, so as others have commented, added a couple tbs plain flour to thicken up.
Will definitely be one I use again.Reply
- Michael Pomatto says
omg so good. I used Marsala instead brandy like you suggested, and it was awesome!Reply
- Priya says
I prepared this dish and came out very well. Delicious !!
Thank you Nagi.Reply
- Bill Patterson says
Great recipe. I changed it by using dried green pepper corns. It seemed a little to thin after adding cream and heating so I added about a teaspoon of flour and continued to cook. Sauce turned a beautiful brownReply
- Jodestar says
This sauce didn’t work for me. I tripled the recipe, so likely the ratios were out. Was spectacularly runny (but delicious nonetheless). I rescued it with a couple of tablespoons of flour mixed into a slurry & simmered for about 10 mins extra. Still love your recipes tho Nagi xReply
- Jessica Calvillo says
This is a KEEPER! I Doubled the sauce and used marsala wine. Did the two minutes each side to sear then added them to the 400 degree oven to finish cooking to 155 degrees. Had Brussels sprouts cooking in the oven too. (10-12 min for those with olive oil, salt, and pepper) Served with mashed garlic cauliflower and the extra gravy. Devine!!Reply
- Jessica Calvillo says
Oh and I used 2 filet mignons!!Reply
- DeniseF says
Delicious! Only had half and half, so I just cooked a little longer to let it thicken. Flavor was excellent.Reply
- A@4U says
Prepared this sauce last night to serve with grilled filet mignon. To boost the beef flavor in the sauce, I added a dab of Better than Bouillon to the butter, shallot, & dry marsala (no Brandy or Cognac in the house !). I also used 5-pepper peppercorns as it’s what I use in the pepper mill. I did adjust the salt slightly due to lack of pan drippings. Very lovely sauce. It was a bit thinner than expected so next time I will use less broth and more heavy cream plus more peppercorns. Thank you for a delicious recipe!Reply
- Andrew says
Great, simple recipe, thanks, it worked a treat!Reply
- Ellie says
Everything was stunning. Steak, creamy pepper brandy sauce and….. the Devine smashed potatoes. Thank you Nagi xxReply
- AB says
This sauce is seriously good. Had leftovers, so added more cream, chopped cooked bacon, warmed it up in microwave and served over BBQd chicken breast topped with honey roasted pinenuts. Two days of delicious!
Reply
- Tom says
This is a great recipe. Simple and easy to make but the result is delicious! I got a little more flame than expected with the 85mL brandy so hot tip to add/boil it off in a couple of portions (this will save you wiping off your ceiling while it reduces)! Nagi is right about the salt – as your steak will be salted anyway you don’t need to add salty beef stock to this.
Reply
- Amanda says
Wouldn’t change a thing.. it was deliciousReply
- Cheryl says
Absolutely scrumptious!!!! No need to ever eat a steak out with this recipe. My husband is sold. I used fillet steak which was just to die for. Nagi you are awesomeness itself!!!!
Reply
