Easy Creamy Peppercorn Sauce for Steak
Make a rich, restaurant-quality peppercorn sauce quickly at home. This recipe delivers a bold, peppery flavor perfect for steak, chicken, or pork.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 1 cup (2 servings) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon black peppercorns, coarsely crushed
- 1 shallot, minced (optional)
- 2 tablespoons brandy (optional, for flavor depth)
- 1/2 cup beef broth
- 3/4 cup heavy cream
- 1/2 teaspoon salt, or to taste
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the crushed black peppercorns and minced shallot (if using). Cook for 1 minute until fragrant.
- If using brandy, pour it in and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This takes about 1 minute.
- Pour in the beef broth. Bring the mixture to a simmer and let it reduce slightly, about 2 minutes.
- Stir in the heavy cream and salt. Continue to simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
- Taste and adjust salt if needed. Serve immediately over your cooked steak or meat.
Notes
- Use freshly cracked peppercorns for the best bold flavor.
- If you skip the brandy, you can substitute it with an extra tablespoon of beef broth or use a splash of Worcestershire sauce for complexity.
- This sauce pairs well with steak, grilled chicken, or roasted potatoes. For meal planning inspiration, consider this sauce alongside a simple keto meal plan delivery option for balanced sides.
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1
- Sodium: 180
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 2
- Fiber: 0
- Protein: 2
- Cholesterol: 80