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Easy Restaurant-Style Creamy Peppercorn Sauce

A perfectly seared steak generously topped with creamy peppercorn sauce and whole peppercorns.
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Make a rich, creamy, and bold peppercorn sauce perfect for steak or chicken. This quick pan sauce delivers restaurant-quality flavor in under 15 minutes.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon whole black peppercorns, coarsely crushed
  • 1 shallot, finely minced (optional)
  • 2 tablespoons brandy or cognac (optional, for depth)
  • 1 cup beef broth (low sodium preferred)
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the crushed black peppercorns and minced shallot (if using). Cook for 1 minute until fragrant.
  3. If using brandy, carefully pour it into the pan. Let it bubble and reduce by half, scraping up any browned bits from the bottom. This takes about 1-2 minutes.
  4. Pour in the beef broth. Bring the mixture to a simmer and cook until the liquid has reduced by about one-third, concentrating the flavor. This takes about 5 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Heat gently until the sauce is warmed through and slightly thickened. Do not boil after adding the cream.
  6. Taste the sauce and add salt as needed. If you prefer a smoother sauce, strain it through a fine-mesh sieve before serving.
  7. Serve immediately over your favorite steak or chicken.

Notes

  • For a green peppercorn variation, substitute half of the black peppercorns with drained green peppercorns packed in brine.
  • If you skip the brandy, use a little extra beef broth or a splash of dry white wine to deglaze the pan.
  • This sauce pairs well with meal planning for gourmet dinners.

Nutrition

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