Peppercorn Sauce Recipe | Creamy, Rich, and Perfect for Steak

I recently made this peppercorn sauce, and let me tell you—it completely transformed my steak dinner. The rich creaminess combined with the warmth of black peppercorns created a sauce that felt indulgent but was surprisingly simple to make.

I couldn’t resist dipping some oven-baked chips into it while my steak was resting, and it was heaven. This recipe is quick, flavorful, and versatile, perfect for both weeknight dinners and special occasions.

Here’s everything you need to know to make this delicious peppercorn sauce at home. You can also try this flavorful Chicken Adobo Recipe for another savory dish that pairs beautifully with rice or vegetables.

Ingredients

Here’s what you’ll need to make the perfect creamy peppercorn sauce, along with tips to get the best flavor:

4 tsp black peppercorns – crush lightly for a fragrant, bold flavor; green peppercorns work for a milder taste.
1 tbsp unsalted butter – adds richness without making the sauce too salty.
½ tbsp sunflower oil – helps sauté shallots; if using steak drippings, skip the oil and butter for extra flavor.
2 shallots, finely chopped – provide a sweet, delicate base; brown or white onions can be used if needed.
¼ tsp salt – balances the flavors.
3 tbsp brandy – adds depth and warmth; cognac or Marsala can be used as alternatives.
180 ml (3/4 cup) beef stock – use a strong stock for richer flavor; vegetable stock works for a lighter version.
1 tsp Worcestershire sauce – optional but enhances umami.
120 ml (1/2 cup) double cream – double cream gives a silky texture that won’t split; avoid light or single cream.

Note: Serves 4 generously.

Variations

This recipe is flexible depending on your dietary needs or flavor preferences:

Dairy-free: Replace double cream with coconut cream or cashew cream.
Alcohol-free: Skip the brandy and add an extra spoonful of Worcestershire sauce or a splash of balsamic vinegar.
Extra flavor: Add a pinch of smoked paprika or fresh thyme while simmering.
Milder pepper: Use green peppercorns or slightly reduce the amount of black pepper.

For something lighter but equally satisfying, you might enjoy this refreshing BLT Chicken Salad Recipe that’s packed with flavor and perfect for warmer days.

Cooking Time

Here’s how long it takes to prepare this sauce:

Prep Time: 2 minutes
Cooking Time: 8 minutes
Total Time: 10 minutes

Equipment You Need

A few simple kitchen tools make this recipe easy:

Small saucepan – to cook the sauce evenly.
Mortar and pestle or small bag – to crush peppercorns.
Wooden spoon or spatula – for stirring without scratching your pan.
Measuring cups and spoons – for accurate ingredient portions.

How to Make Peppercorn Sauce

Making this sauce is simple and takes just a few steps:

Step 1: Crush the Peppercorns

Place the black peppercorns in a small bag and crush lightly using a rolling pin or mortar and pestle. This releases the aromatic oils without making the sauce overly spicy.

Step 2: Sauté the Shallots

In a small saucepan, melt the butter with sunflower oil and sauté the finely chopped shallots along with the crushed peppercorns. Cook until softened and fragrant, about 2-3 minutes.

Step 3: Add Brandy and Stock

Pour in the brandy and let it reduce slightly. Then, add the beef stock and Worcestershire sauce, bringing the mixture to a rapid boil for about five minutes to intensify the flavors.

Step 4: Stir in Cream

Lower the heat and add the double cream, stirring to combine. Let it simmer gently until the sauce thickens slightly. Taste and adjust seasoning with extra pepper or salt as needed.

Step 5: Serve

Remove from heat and serve immediately over your favorite steak or oven-baked chips. For extra indulgence, drizzle over roasted vegetables or chicken.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can take this sauce to the next level:

I like to toast the crushed peppercorns briefly before sautéing; it deepens the flavor.
If I’m using leftover steak juices, I skip the oil and butter—they add a rich, meaty note.
I always finish with a splash of cream off the heat to prevent splitting.
Tasting before serving is key—I often add a little more pepper for that signature warmth.

How to Serve Peppercorn Sauce

This sauce is versatile and elegant when served properly:

Pour generously over a perfectly seared steak for a classic presentation.
Serve alongside oven-baked chips, drizzling a little sauce over them for extra indulgence.
Garnish with fresh parsley or a sprig of thyme to add color and freshness.
Try it over roast chicken or grilled vegetables for a comforting twist.

Nutritional Information

Here’s a quick overview of the nutrition for a 1/4 serving:

Calories: 220 kcal – rich but satisfying in small portions.
Protein: 2 g – mostly from cream and stock.
Carbohydrates: 2 g – minimal, keeping it low-carb friendly.
Fat: 22 g – the creamy base makes it indulgent.

Make Ahead and Storage

Storing

Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring to prevent separation.

Freezing

This sauce is not ideal for freezing because cream can split when thawed. Fresh preparation is best.

Reheating

Reheat slowly over low heat and whisk gently. Adding a splash of cream can help bring it back to its silky texture.

Why You’ll Love This Recipe

Here’s why this peppercorn sauce deserves a spot in your recipe collection:

Quick and easy: Ready in just 10 minutes, perfect for weeknights.
Rich, creamy flavor: A decadent sauce that elevates any steak or dish.
Versatile: Great with beef, chicken, vegetables, or even chips.
Customizable: Adjust pepper level, creaminess, or add herbs for your taste.
Special occasion ready: Feels gourmet without any complicated techniques.

This peppercorn sauce is a small effort with a big payoff, bringing restaurant-quality flavor into your home kitchen in just minutes. Whether you’re treating yourself or impressing guests, it’s a winner every time.

Ash Tyrrell