Peppercorn Sauce
This Peppercorn Sauce is rich, creamy, and loaded with bold flavor from crushed black peppercorns, garlic, shallot, cognac, reduced beef stock, and heavy cream. It’s the perfect steakhouse-style sauce to elevate any cut of steak at home and it only takes 10 minutes to make.
After 20 years of cooking countless steaks and steak sauces, I’ve learned that even great steaks sometimes want a good sauce. This classic Peppercorn Sauce is one of my all-time favorites, seriously, you’ll want to drink it with a straw!
The quickest way to dress up a steak or a piece of chicken is with a delicious sauce, but it doesn’t have to take hours of simmering on the stove. In fact, some of the best pan sauces will only take you about 5 minutes.
Depending on the temperature that you like your steaks, the whole dish can take you about 15 minutes to prepare. Just don’t forget to rest your steaks and let them warm up for 30 minutes before cooking them!
Step By Step Tips To Make Peppercorn Sauce with Photos
- Toast whole peppercorns: preheat a dry skillet on the stove and add the whole spices. Give the pan a shake every so often to prevent burning and remove from heat once there’s a strong aroma. Grind the peppercorns in a spice grinder or you can do it by hand in a pestle & mortar.
- Cool the peppercorns first. Otherwise, the residual heat will create steam inside the grinder and cause the spice to clump.
- Prepare the steaks: Cook your steak first that way the pan will have some delicious pan drippings leftover to start the sauce.
- Spread some oil in the pan and pan-sear the steaks until they reach the desired temperature and take them out of the pan to prepare the sauce
- Sauté shallots: cook shallots until they soften and turn a golden brown color. (This will help with the color of flavor of the sauce.)
- Deglaze the pan: Pour in the cognac slowly, it will bubble up immediately, use a wooden spoon to scrape the bottom of the pan to lift up all the cooked on bits..
- Simmer with beef stock: Stir until everything is well combined, then simmer until the liquid is reduced by about half. Reducing the broth will intensify the flavor.
- Use room temperature cream. When cold dairy is combined with hot ingredients, it could often curdle. Allowing it to warm on the counter first will result in a smoother consistency.
- Don’t let the cream boil hard – this could also cause cream to curdle. So lower the heat before adding cream to the pan and let it gently simmer.
- Cook until thickened: Let it gently simmer over medium to medium-low heat for just about a minute or two. The pepper sauce is ready to serve when you can drag a spatula through the mixture and the space doesn’t close back up immediately.
What Wine Goes Well with Peppercorn Sauce?
As a rule of thumb, steak dishes go best with red wines. Think rich, bold, and full bodied wines like:
- Pinot Noir
- Zinfandel
- Malbec
- Petit Sirah
- Syrah
Storing and Reheating Suggestions
- Make sure to store leftover homemade peppercorn sauce in an air-tight container, in the refrigerator for up to 3 days. Allow it to cool first, before transferring to a container with an air-tight lid or a glass jar with a lid.
- If you’d like, you can even make the sauce ahead of time and add it to the pan seared steaks, filet mignon, or if the weather permits, make grilled ribeye steaks. You can even add cold sauce to the hot steak and let the meat warm it up.
- To reheat: Warm it on the stove, over medium-low heat and stirring frequently, to prevent any scalding or separation.
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Peppercorn Sauce Recipe
This Peppercorn Sauce is rich, creamy, and loaded with bold flavor from crushed black peppercorns, garlic, shallot, cognac, reduced beef stock, and heavy cream. It’s the perfect steakhouse-style sauce to elevate any cut of steak at home and it only takes 10 minutes to make.
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Servings: 4
Calories: 120kcal
Ingredients
- 1 tbsp whole peppercorns you will use all or part of it
- 1 large shallot minced
- 1/4 cup cognac
- 3/4 cup beef stock
- 1/3 cup heavy whipping cream
- salt to taste
Instructions
- Make sure to take the steaks out of the refrigerator and out of the package 30-45 minutes before cooking. Let them rest on the cutting board.
- Prepare and measure all your ingredients before starting to cook.
The Peppercorns:
- Before starting to cook the meat, I highly recommend that you take a minute to toast the whole peppercorns. It will enhance the taste and aroma!
- Preheat a dry cooking pan that you will use to cook meat and sauce over medium heat.
- Add peppercorns and toast them for a few minutes until starts to lightly smoke and give out pleasant aroma. Make sure to gently shake the pan as peppercorns cook so they mix and don't burn.
- Transfer toasted peppercorns into a pepper grinder and grind them on a coarse setting. Set it aside. (You will use 2-3 teaspoons, depending on how much spice you'd like in your sauce.)
Steaks:
- Use the same pan to cook the steaks as you used to toast peppercorns and will use to cook the sauce, the drippings from the meat will make the sauce extra rich.
- Pat the steaks dry and generously season with salt and pepper on both sides right before adding them to the pan to cook!
- Spread some oil in the pan and pan-sear the steaks until they reach the desired temperature and take them out of the pan. Set them aside to rest while you prepare the sauce.
The Sauce:
- Cook your favorite steaks to the temperature that you prefer and take them out of the pan. While the steaks are resting, prepare the sauce in the same pan! Make sure to use the same pan because so much flavor will come from the steak drippings left in the pan that will be incorporated into the sauce.
- After you take the steaks out, add minced shallot and sauté them over medium-high heat until softened and browned.
- Pour in cognac into the pan and let it simmer for about a minute.
- Pour in beef stock. Stir and let it simmer rapidly for up to 3 minutes, you're looking for the stock to reduce by about half.
- Turn the heat down to about medium (or lower), add 2 to 3 teaspoons of crushed black pepper that you have set aside, and pour in heavy whipping cream. Stir and let it gently simmer for another minute or so, until you notice that it's thickening. (When you run a spatula along the bottom of the pan, you'll notice that the sauce takes some time to spread back.)
- Take the sauce out of the pan and pour over your steaks.
Video
Notes
- Steak – you can make pan-seared steaks or use the cooking steaks in the oven technique.
- No alcohol – if you have to avoid using alcohol, use extra beef stock instead and add 1 tsp. of Worcestershire sauce. If you can, reduce beef stock first for deeper, richer flavor. To reduce beef stock, simply simmer 1 cup of stock until it reduced to 1/4 cup.
- Other meats – this sauce is also great over chicken and pork.
- Sauce without meat drippings – start with 2 tbsp. of butter, melt it in the pan and add shallots. Proceed the same as the recipe above.
Nutrition
Calories: 120kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 98mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Flavour plus, texture just right i luv it.
So glad you like it!
Made a ribeye following this recipe. That was the best steak I have had in many years, and the sauce absolutely made it!
Nice! I am so glad you liked it!
BEST recipe! It’s been years since I cooked rib-eye with Swiss cheese and peppercorn sauce. Imagine my surprise while I found out in the grocery store there were no longer any pre made powder to pot sauce mix. Google to the rescue- I found this recipe. Initially very hesitant to even begin to attempt it. Something told me to go for it. I liked that there are options and suggestions. (we don’t use alcohol nor have a grinder).
Despite my initial trepidation this Peppercorn Sauce came out perfectly delicious! Husband loved it so much when he was finished with his steak and mushrooms he sopped what was left on the plate with bread- a huge compliment.
I used the advice of any unused sauce being used again. Today it was ladled over my chicken thighs.
Powder to pot dry sauce mixes be gone! Never again.