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Peppercorn Steak sauce will help you take your steak to the next level. Serve this creamy sauce over your steak for a meal to rival the best steak house!
This is one of those meals for a special occasion or even “date night” as I like to call it. It is a recreation of a dish that I had when I was in Italy several years ago.
Before we went to Italy everyone would say “Oh imagine all of the yummy pasta and pizza you are going to eat. But do you think you’ll get sick of it after two weeks?” Well the truth is, its not all pizza and pasta in Italy. Sure the pasta and pizza that we had were absolutely divine, but there were also many other palate pleasing options. In Siena for instance, beef reigned supreme and we had ourselves plenty of perfectly cooked steaks. Nothing was over done, very simple seasonings and a simple sauce. Just how I like it.
What ingredients do you need?
And that is where I got the idea for this easy peppercorn sauce. Unlike other peppercorn sauces out there, this one is made without brandy or any other alcohol. Instead, you just need a handful of ingredients that you probably already have on hand.
OLIVE OIL: Regular or extra virgin will work just fine.
SHALLOTS: A milder, more delicate tasting onion. You don’t want the onion to over-power this sauce.
WHOLE PEPPERCORNS: You can use whole black peppercorns or a peppercorn blend. Stay away from Szechuan peppercorns, they won’t work in this recipe.
BEEF BROTH: This is what I use instead of alcohol in this peppercorn sauce. It gives a depth of flavor to the sauce.
HEAVY CREAM: Don’t skimp on this! For the sauce to have the decadence you want, you’ll want to use heavy cream. Don’t use half and half or milk.
Step by Step Photos and Instructions:
STEP #1: Crack the peppercorns. You can use a mortar and pestle to do this or if you don’t have one, simply place the peppercorns in a plastic bag and use a rolling pin to crack them.
STEP #2: Sauté shallots in olive oil just until softened. About 1 minute. Add in peppercorns. Cook an additional minute.
STEP #3: Whisk in beef broth being sure to scrape any brown bits from the bottom. Reduce heat and slowly whisk in heavy cream. Allow to simmer just until thickened, about 3 minutes.
DES’ TIPS: The brown bits are called “fond” and it carries a ton of flavor. As the sauce cools it will thicken, if it gets too thick add a little more beef broth.
Traditionally, Peppercorn Sauce is served over Filet Mignon but really, any kind of steak will be fab with this sauce! Just pick your favorite, you can’t go wrong. You could even serve this over chicken!
Can this recipe be doubled?
Yes! As written this makes enough sauce to cover 2 steaks but this recipe can easily be doubled.
Looking for other steakhouse favorites? You’ve got to try these recipes!
Homemade Horseradish Sauce
Flat Iron Steak Recipe
Roasted Rosemary Potatoes
Note: This post was originally published in 2009. It was updated with new photos and nutrition information in 2020.
Peppercorn Sauce
Peppercorn Steak sauce will help you take your steak to the next level. Serve this creamy sauce over your steak for a meal to rival the best steak house!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Dishes
Cuisine American
Servings 2 Servings
Calories 110 kcal
Ingredients
Ingredients:
- 1 teaspoon olive oil
- 1/4 cup chopped shallot
- 1 tablespoon whole peppercorns
- 1/2 cup plus 1 tablespoon beef broth
- 1/3 cup heavy cream
Instructions
Use a mortar and pestle to crack the peppercorns. If you don't have one you can place the peppercorns in a plastic bag then pound with the side of a meat mallet or bottom of a frying pan. You don't want them too small, just cracked.
olive oil and shallots. Cook 1 minute. Add cracked peppercorns, cook 1 minute. Whisk in 1/2 cup beef broth. Reduce heat to low and slowly whisk in heavy cream. Allow to simmer for 3 minutes or until thickened. If it gets too thick add remaining tablespoon of beef broth.
Notes
Nutrition facts for estimation purposes only.
Nutrition
Calories: 110kcalCarbohydrates: 4.4gProtein: 1.6gFat: 9.9gSaturated Fat: 5gCholesterol: 27mgSodium: 206mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: dinner, filet, filet mignon, fillet, Food, italy, peppercorn sauce, peppercorns, Recipe, romantic dinner, steak, valentines day
Leave a Comment
Reply
Daniel Riley
March 7, 2024 at 1:20 am
This is not “American cuisine”, it originated in west Europe
Reply
Deseree
March 7, 2024 at 1:47 pm
Thanks for the tip, Daniel!
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Lesley
December 13, 2022 at 7:38 am
Delicious!!!! I did add a bit of Worcestershire for flavor. Will be making this again!!!
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Deseree
December 13, 2022 at 10:00 pm
Yay! I am so happy to hear that, Lesley!
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Susan
June 29, 2022 at 10:15 am
This is the most delicious peppercorn sauce recipe I have ever tasted. Thank you so much for posting it. It was so simple to make with so few ingredients and yet had such a luxurious flavour. Some recipes call for garlic Worcestershire sauce and butter, but there is honestly no need, when your recipe made the sauce so tasty.
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Deseree
June 29, 2022 at 9:42 pm
Such a nice compliment, Susan! I am so happy you enjoyed it!!
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Den M.
December 3, 2021 at 4:06 am
Des, can you or one of your readers recommend the beef broth you use. thank you…
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Deseree
December 3, 2021 at 10:33 am
Hi Den! I usually use better than bouillon beef broth :)
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Denise
November 7, 2021 at 2:51 am
Hello Des and all lovers of this recipe,
I have a chicken broth/stock I like but not beef broth. Can anyone recommend one they have used successfully in this recipe. Thank you.
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Deseree
November 7, 2021 at 8:36 am
Hi Denise! I use always have the Better Than Bouillon in my fridge (Both the chicken and the beef). It’s by far my favorite :)
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Lauren
September 18, 2021 at 5:38 pm
Maybe a silly question, but do you strain out the peppercorns at the end or leave them in?
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Deseree
September 18, 2021 at 6:27 pm
Not a silly question at all! I leave them in, I enjoy the texture but you could strain them if you like. It may not be quite as peppery if you do that though.
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Sandy
December 22, 2020 at 11:01 am
Can you use canola oil? I don’t have olive oil.
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Deseree
December 22, 2020 at 3:12 pm
That will work! It is neutral enough :)
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Richard Wright
October 30, 2020 at 10:34 am
Can I make this ahead of time? How best to hold?
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Deseree
October 30, 2020 at 11:37 am
Hi Richard! I have never made it ahead of time, my only concern is that it does tend to get thicker the longer that it sits. But I think it might still work! You may need to add a little more beef broth. depending on the thickness. Because of the cream, it would be best stored in the refrigerated and reheated.
Reply
James A
November 17, 2019 at 12:32 pm
Thank you so very much for this recipe! I have been looking for a gluten free recipe. I didn’t want to just remove cognac from another recipe as I was afraid it would knock the ratios of the other ingredients off balance.
Two weeks ago I used this recipe and my wife was able to have a wonderful peppercorn sauce for the first time in years after being diagnosed with gluten intolerance.
I’m making it again tonight! This is restaurant quality sauce right here.
Reply
Deseree
November 17, 2019 at 8:16 pm
James- That is SO wonderful to hear!! I am glad my recipe allowed your wife to enjoy a peppercorn sauce again :)
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Adam
May 12, 2019 at 7:27 pm
Sauce was excellent!
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Deseree
May 12, 2019 at 9:16 pm
So great to hear! Glad you enjoyed it!
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Anais Minks
March 7, 2019 at 5:53 pm
I saw a lot of other recipes that used brandy or cognac but I decided on this one because I didn’t have that on hand and it seemed much simpler. Now that I’ve made it, I’m going to remake it over and over again and not change a thing. It was so delicious, just absolutely scrumptious. I already make amazing, tender and juicy steaks but this sauce made my steak the best one I’ve ever had. I did add some mushrooms to the sauce for my husband but I left them off of my steak. He also thought it was amazing. Thanks for this simple but delicious recipe.
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Dan
August 25, 2018 at 9:32 pm
Excellent recipe that is better with beef bone broth!
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Deseree
August 26, 2018 at 6:01 pm
Thank you Dan! I will have to try it with beef bone broth next time!
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Jean
February 18, 2018 at 8:24 pm
Surprisingly delicious. Ingredients on hand for an outstanding dish requiring little planning. Definitely a company dinner as well if we don’t wear it out enjoying it frequently. Make enough to top potatoes or whatever else you are serving.
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Deseree
February 19, 2018 at 10:43 am
I’m so happy to hear that Jean! :)
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Dene'
May 19, 2013 at 5:23 pm
Just tried it out, delicious! Thank you for posting this!
Reply
Kay
April 16, 2013 at 10:50 am
This sounds wonderful, and close to a recipe that we make, too. Ours also includes cognac in the sauce. I posted it on our blog at http://threeheadedchef.blogspot.com/2013/04/steaks-with-cognac-and-peppercorns.html if anyone’s interested.
Reply
Alfredo Maldonado Leon
February 4, 2013 at 1:43 am
Delicius!!!!
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Deseree
February 9, 2011 at 5:16 pm
Hi Bryan, you add the cream in step three after you add the beef broth. Hope this helps!
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Bryan
February 9, 2011 at 5:07 pm
what about the 1/3 cup of cream? It is not referrenced.
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Andrea
October 20, 2009 at 3:50 pm
This looks delicious!!!
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Safoora
October 20, 2009 at 12:46 am
I just need clarification in regards to the beef broth..is it 1/2 cup plus 1 tablespoon? Thanks! :)
Reply
Deseree
October 20, 2009 at 7:53 am
Oops! Yes it’s 1/2 cup plus 1 tablespoon. I originally used 1/2 cup but then the sauce got a little thick on me while I was platting the rest of dinner so I thinned it out a bit with an extra tablespoon of beef broth.
