Peppercorn Sauce – Creamy, Savory & Perfect for Steak
Few sauces can elevate a steak dinner quite like a classic peppercorn sauce. With its rich, creamy texture and bold, peppery kick, this timeless sauce strikes the perfect balance between elegance and comfort. Whether you’re preparing a romantic dinner at home or hosting a weekend gathering, this creamy peppercorn sauce is a foolproof way to impress.
What is Peppercorn Sauce?
Peppercorn sauce is a creamy, savory pan sauce traditionally made with heavy cream, crushed peppercorns, brandy or cognac, and beef stock. It’s a French-inspired classic, often seen in fine-dining restaurants served over filet mignon, ribeye, or sirloin. The star of this sauce is, of course, the peppercorns—typically black, green, or pink—which provide warmth and a subtle heat without overpowering the richness of the cream.
Why You’ll Love It
- Restaurant-quality flavor in just 15 minutes.
- Creamy and bold, but perfectly balanced.
- Pairs beautifully with steak, chicken, or even roasted vegetables.
- Simple ingredients, big impact.
Best Steaks for Peppercorn Sauce
This sauce is incredibly versatile, but it’s most commonly served with:
- Filet mignon
- Ribeye
- New York strip
- Sirloin
Cook your steak to your desired doneness, then drizzle the sauce generously over the top. The sauce also works beautifully over grilled chicken, pork chops, or roasted mushrooms for a vegetarian twist.
Key Ingredients
- Peppercorns: Crushed black or green peppercorns are essential. They add a sharp bite and aromatic depth.
- Brandy or Cognac: Used to deglaze the pan, adding warmth and complexity. You can substitute with whiskey or omit for an alcohol-free version.
- Heavy Cream: Provides richness and smooth body to the sauce.
- Beef Stock or Broth: Adds umami and depth.
- Butter & Shallots: For a silky texture and sweet-savory base flavor.
How to Make Creamy Peppercorn Sauce
- Sear your steak in a hot pan until desired doneness. Set aside to rest.
- In the same pan, sauté shallots in butter until soft.
- Add crushed peppercorns, stir briefly, then deglaze with brandy or cognac (carefully, it may flame!).
- Pour in beef stock and let reduce by half.
- Stir in heavy cream and simmer until thickened.
- Season to taste and serve over steak.
That’s it — one pan, a handful of ingredients, and a sauce that tastes like it came straight from a French bistro.
Tips for Success
- Crush your peppercorns coarsely. A mortar and pestle or rolling pin works great.
- Don’t overcook the sauce — once the cream goes in, keep it at a gentle simmer.
- Deglazing the pan with brandy is key for building flavor, but it can be skipped if needed.
- Add a splash of Dijon mustard or a knob of blue cheese for a gourmet twist.
What to Serve with Peppercorn Steak
Round out your meal with:
- Garlic mashed potatoes
- Roasted asparagus
- Creamed spinach
- Crispy fries or potato wedges
- A glass of bold red wine, like Cabernet Sauvignon
Storage & Reheating
Peppercorn sauce is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the consistency.
Final Thoughts
Whether you’re cooking for a special occasion or just upgrading your weeknight steak, this creamy peppercorn sauce is an absolute game-changer. Bold, indulgent, and irresistibly good — it’s the kind of sauce you’ll want to pour on everything.