This peppercorn sauce recipe brings that bold, peppery steakhouse flavor right to your kitchen, with crushed peppercorns simmered into a silky cream sauce that clings to every bite of steak. I first made this after Ryan and I split a ribeye at a French bistro downtown, and I couldn't stop thinking about how that sauce turned a simple steak into something special. The best part? It comes together in one pan while your steak rests, using ingredients you probably already have.
If you're looking for more quick, restaurant-style dishes, try this Honey Hot Chicken Salad Recipe | Crispy & Spicy in 30 Min or this Healthy Avocado Chicken Wrap Recipe | 10-Minute Lunch for easy weeknight wins.
The aroma of brandy deglazing a hot pan, mingling with toasted peppercorns and butter, fills the kitchen with a warmth that makes everyone gather around. This homemade peppercorn sauce tastes like something from an expensive steakhouse, but it's surprisingly simple to pull off at home.
Why You'll Love This Peppercorn Sauce Recipe
Quick enough for weeknights. From start to finish, this Peppercorn Sauce Recipe takes about 20 minutes, and most of that is just simmering while you set the table.
Restaurant-quality results. The combination of beef stock sauce, cream, and those toasted crushed peppercorns creates a steakhouse peppercorn sauce that rivals anything you'd get dining out.
Works with what you have. No cognac? Use brandy. No brandy? Add extra beef stock. The pepper sauce recipe is forgiving and flexible.
One pan wonder. This pan sauce for steak comes together in the same skillet you used for your meat, which means less cleanup and more flavor.
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Peppercorn Sauce Recipe Ingredients
Here's what goes into this Peppercorn Sauce Recipe.
See recipe card below this post for ingredient quantities
Mixed peppercorns: The star of the show, these bring that bold, aromatic heat. Crushing them releases their oils and creates texture in every spoonful. You can use all black peppercorns if you want more pungency.
Butter: Adds richness and helps create a silky base for the sauce. It also carries the flavor of the shallots and peppercorns beautifully.
Vegetable oil: Keeps the butter from burning over high heat. If you cooked steak in the same pan, use those drippings instead for even more flavor.
Shallot: Brings a subtle sweetness and aromatic depth that balances the pepper's heat. Minced fine, it melts into the sauce.
Salt: Just a pinch to bring out all the other flavors and balance the richness.
Brandy or cognac: Adds warmth and complexity as it deglazes the pan. The alcohol cooks off, leaving behind a slightly sweet, sophisticated flavor. Use extra beef stock if you prefer to skip the alcohol.
Beef stock: Forms the savory backbone of this Peppercorn Sauce Recipe. It concentrates as it simmers, intensifying the meaty, umami notes.
Heavy cream: Transforms the sauce into something luxurious and velvety. It mellows the pepper's bite and gives you that signature steakhouse texture.
How to Make Peppercorn Sauce Recipe
This Peppercorn Sauce Recipe comes together in just a few steps.
Crush the peppercorns: Use a mortar and pestle or a rolling pin to break the peppercorns into coarse pieces. You want texture, not powder, so don't go too fine. This gives you little bursts of heat in every bite.
Heat the fats: Warm the butter and oil (or steak drippings) in your skillet over medium-high heat. The butter should foam and smell nutty, but not brown.
Cook the shallot: Add the minced shallot with a pinch of salt and stir for about 3 minutes until it softens and turns translucent. The salt helps draw out moisture and sweetness.
Add pepper and deglaze: Toss in the crushed peppercorns and pour in the brandy. Stir constantly for 2 to 3 minutes as the liquid bubbles away, scraping up any browned bits stuck to the pan. Those bits are pure flavor.
Reduce the stock: Pour in the beef stock and bring everything to a boil. Lower the heat to medium and let it simmer for about 5 minutes until it reduces by half. The sauce will start to thicken and concentrate.
Finish with cream: Turn the heat to medium-low and stir in the heavy cream. Let it simmer gently for 3 to 4 minutes until it reaches your preferred thickness. The sauce should coat the back of a spoon.
Serve warm: Spoon this sauce for seared beef immediately over your steak while both are hot. The warmth helps the sauce soak into every crevice.
Smart Swaps and Substitutions
No brandy or cognac? Use an extra ¼ cup of beef stock. You'll lose a bit of depth, but the sauce will still be delicious.
Want it lighter? Swap half the heavy cream for half-and-half. The sauce will be thinner but still creamy.
Vegetarian version? Use vegetable stock instead of beef stock for a meatless cream reduction sauce that's great on roasted mushrooms or cauliflower steaks.
Green peppercorn twist. Replace the mixed peppercorns with green peppercorns packed in brine for a milder, slightly tangy green peppercorn sauce recipe. Just drain and lightly crush them.
Different heat levels. Use all black peppercorns for maximum pungency, or mix in some pink peppercorns for a gentler, fruitier heat.
Equipment For Peppercorn Sauce Recipe
You don't need anything fancy to make this restaurant-style peppercorn sauce.
Mortar and pestle or rolling pin: For crushing the peppercorns to the right texture.
Heavy skillet or sauté pan: Ideally the same one you cooked your steak in, so you can use those flavorful drippings.
Wooden spoon or spatula: Perfect for scraping up browned bits and stirring the sauce as it thickens.
Measuring cups and spoons: Keeps everything balanced and prevents the sauce from being too thin or too thick.
How to Store and Reheat
Refrigerator: Let the sauce cool completely, then transfer it to an airtight container. It'll keep for 3 to 4 days in the fridge.
Reheating: Warm it gently in a small saucepan over low heat, stirring often. Add a splash of cream or beef stock if it's too thick. Don't boil it, or the cream might separate.
Freezing: This sauce doesn't freeze well because cream-based sauces can break when thawed. It's best made fresh or stored short-term in the fridge.
Make-ahead tip: You can prepare the sauce up to the point of adding the cream, then refrigerate. When you're ready to serve, reheat and stir in the cream fresh.
Perfect Pairings and Serving Ideas
This Peppercorn Sauce Recipe is incredibly versatile.
Classic pairing. Spoon it over a perfectly seared ribeye, filet mignon, or New York strip. The richness of the sauce matches the beef beautifully.
Pork chops. This sauce is just as amazing on thick-cut pork chops as it is on steak. The pepper cuts through the richness of the pork.
Roasted chicken. Try it over pan-seared chicken breasts or thighs for a weeknight dinner that feels special.
With sides. Serve alongside roasted potatoes, sautéed green beans, or a crisp salad. If you want something heartier, pair it with this Easy Minestrone Soup Recipe | Better Than Restaurant as a starter.to freezing for X days/weeks/months.
Top Tip
Don't skip the deglazing step. Those browned bits on the bottom of the pan hold so much flavor. Scraping them up with the brandy is what makes this Peppercorn Sauce Recipe taste like it came from a steakhouse.
Control the heat. Keep the pan at medium to medium-high when reducing liquids, but drop to medium-low once you add the cream. High heat can cause the cream to separate.
Taste as you go. The saltiness of beef stock varies by brand, so taste before adding extra salt at the end.
Crush, don't grind. Coarsely crushed peppercorns give you texture and bursts of flavor. If you grind them too fine, the sauce can become overly spicy and one-dimensional.
Use the steak drippings. If you cooked your steak in the same pan, use those drippings instead of vegetable oil. That's where the real magic happens in a deglazing pan sauce.
FAQ
How to make a simple Peppercorn Sauce Recipe?
Heat butter and oil, cook minced shallot until soft, add crushed peppercorns and brandy, then stir in beef stock and reduce. Finish with cream and simmer until thickened. The whole process takes about 15 minutes. My tip: use the same pan you cooked your steak in for extra flavor.
What are the 4 ingredients in pepper Peppercorn Sauce Recipe?
The essential four are peppercorns, cream, stock, and butter. Everything else (shallots, brandy, oil) adds depth but isn't strictly necessary for a basic version. That said, the shallot really does make it better.
What are the ingredients in Peppercorn Sauce Recipe?
This Peppercorn Sauce Recipe uses mixed peppercorns, butter, vegetable oil or steak drippings, minced shallot, salt, brandy or cognac, beef stock, and heavy cream. Each ingredient plays a role in building that rich, peppery, restaurant-quality flavor.
How do you make Gordon Ramsay Peppercorn Sauce Recipe?
Gordon Ramsay's version is similar: he crushes peppercorns, deglazes with brandy, adds stock and reduces, then finishes with cream. The key is reducing the sauce properly so it's thick and glossy. My family-style tip: don't stress about getting it perfect on the first try. Even a slightly thinner sauce still tastes amazing.
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Pairing
These are my favorite dishes to serve with Peppercorn Sauce Recipe
Peppercorn Sauce
Equipment
- 1 Mortar and pestle or rolling pin To crush peppercorns
- 1 Heavy skillet or sauté pan Ideally the same one used for searing the steak to capture the drippings
- 1 Wooden spoon or spatula For scraping up browned bits and stirring the sauce
- 1 Measuring cups and spoons To ensure the sauce has the right consistency
Ingredients
- 3 tablespoons mixed peppercorns use black peppercorns for stronger flavor
- 4 tablespoons butter unsalted preferred
- 1 tablespoon vegetable oil or steak pan drippings for richer flavor
- 1 shallot finely chopped (adds sweetness and depth)
- Salt to taste
- ¼ cup brandy or cognac substitute with extra beef stock for non-alcoholic version
- ¾ cup beef stock adds savory richness
- ⅓ cup heavy cream provides a creamy, luxurious texture
Instructions
- Crush the peppercorns with a mortar and pestle or a rolling pin until coarse, avoiding a fine powder.
- Heat the butter and oil (or steak drippings) over medium-high heat.
- Add the chopped shallot and a pinch of salt. Sauté for 2-3 minutes until softened.
- Stir in the crushed peppercorns and brandy (or cognac). Let the liquid cook down for 2-3 minutes until almost evaporated. Stir frequently.
- Pour in the beef stock and bring it to a boil, then lower the heat to medium. Allow the mixture to simmer for about 5 minutes, or until reduced by half.
- Lower the heat to medium-low, then add the heavy cream. Let it simmer for 3-4 minutes, or until thickened to your liking.
- Serve immediately over your favorite steak!
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