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Classic Peppercorn Sauce: Creamy Steakhouse Quality at Home

Close-up of rich, creamy peppercorn sauce topped with whole black peppercorns in a white ramekin.
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Make a rich, creamy peppercorn sauce that rivals any steakhouse. This easy pan sauce uses simple ingredients to deliver a bold, savory topping perfect for steak, chicken, or roast beef.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 tablespoon cracked black peppercorns (or a mix of black and green)
  • 1/4 cup brandy or cognac (optional, substitute with beef stock)
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • Salt to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
  2. Add the cracked peppercorns to the pan and cook for 1 minute until fragrant.
  3. If using alcohol, pour in the brandy or cognac. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This takes about 2 minutes.
  4. Pour in the beef stock and Worcestershire sauce. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes, until the liquid has thickened a little.
  5. Reduce the heat to low and stir in the heavy cream. Heat gently until the sauce is warmed through and has a velvety texture. Do not boil after adding the cream.
  6. Taste the sauce and add salt as needed. Serve immediately over your favorite steak or protein.

Notes

  • For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk into the simmering sauce before adding the cream.
  • If you skip the alcohol, use high-quality beef stock for the best flavor base.
  • Cracking the peppercorns coarsely yourself provides the best texture and flavor release.

Nutrition

Find it online: https://juliameal.com/creamy-peppercorn-sauce-recipe-steak-easy/