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Home Collections Quick Dinner Recipes

Steak with Creamy Peppercorn Sauce

By:Nagi
Published:28 May '18Updated:12 Feb '21
183 Comments
Recipe v Video v Dozer v

One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns.

A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. And it’s made with just 4 ingredients. Four. FOUR!!!

Close up of Creamy Peppercorn Sauce dripping down the side of steak

Creamy Peppercorn Sauce – a Steakhouse classic

Creamy Peppercorn Sauce was always my first choice at steakhouses which I frequented quite regularly back in my corporate days.

Having traded in suits and heels for an apron, there’s no corporate lunches for me anymore. I make my steaks at home!

There are a handful of truly great sauces in this world that are deceptively simple to make, and this creamy pepper sauce for steak is one of them.

Overhead photo of Creamy Peppercorn Sauce on steak.

How to make Creamy Peppercorn Sauce

This is an exceptionally simple sauce to make with few ingredients, making for a quick dinner any night:

  • Cook steak to your taste, then remove and rest while you make the sauce;

  • Make sauce: In the same pan, add brandy or cognac, simmer rapidly for 1 minute until the alcohol smell is gone;

  • Add beef broth/stock, and simmer rapidly until it reduces by half (intensifies the flavour);

  • Stir through cream and crushed peppercorns. Serve over steak!

TIPS:

  • The alcohol brings incredible depth of flavour to the sauce, it’s the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but I’ve made this plenty of times with marsala too. I love ’em all!

  • Using freshly crushed peppercorns are best for a really great pepper flavour. Or use canned green peppercorns for less heat.

Preparation of Steak with Creamy Peppercorn Sauce

PS Note how I’m searing the sides of the steak ↑↑↑ Always sear the fat strip. Nobody likes a big fat rubbery strip of fat on their steak!

Quick for midweek!

Serve it up with Crispy Smashed Potatoes or Paris Mash and a quick Garlic Spinach side for a true Steakhouse experience! – Nagi x

PS It’s worth getting a decent steak for this one. If you get a really good value economy steak, try my Steak Marinade instead – it will tenderise and add subtle flavour. 🙂


Try these on the side:

  • For a Steakhouse experience – Paris Mash and Garlic Sautéed Spinach

  • Lemon Roasted Potatoes or Lemon Potato Salad

  • Crispy Smashed Potatoes or Potatoes au Gratin

  • Brown Sugar Glazed Carrots

  • Parmesan Roasted Green Beans

And more great steak sauces:

  • A Mushroom Sauce for Steak

  • Béarnaise sauce

  • Garlic Thyme Butter Basted Steak – a simple, amazing Cheffy technique for cooking steak

  • Steak with Chimichurri Sauce

  • Mushroom Gravy – use the sauce in this Chicken with Mushroom Gravy

  • Beef Steak Marinade

  • Asian Steak Sauce

Close up of fork and knife eating a piece of Steak with Creamy Peppercorn Sauce

Close up of Creamy Peppercorn Sauce dripping down the side of steak

Creamy Peppercorn Sauce for Steak
WATCH HOW TO MAKE IT

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Close up of Creamy Peppercorn Sauce dripping down the side of steak

Steak with Creamy Peppercorn Sauce

Author: Nagi
Prep: 5 minutes mins
Cook: 12 minutes mins
Total: 17 minutes mins
4.93 from 57 votes
Servings2
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Recipe video above. One of the best steak sauces in this world! It's super simple because it's made using the steak drippings and either brandy or cognac. The alcoholic taste is cooked out and you're left with an amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns. Use crushed black peppercorns for spicier or canned green peppercorns for more mild heat.

Ingredients

  • 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
  • Salt and pepper
  • 1 tbsp vegetable oil

Sauce:

  • 1/3 cup (85 ml) brandy or cognac (or marsala) (Note 2)
  • 3/4 cup (185 ml) beef broth/stock , low sodium (important! Note 3)
  • 1/2 cup (125 ml) cream , heavy/thickened
  • 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

  • Take the steaks out of the fridge 20 minutes before planning to cook.
  • Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

Steaks:

  • Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
  • Heat oil in a skillet over high heat until smoking.
  • Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
  • Stack the steaks on top of each other, then use tongs to sear the fat strip.
  • Transfer to plate, cover loosely with foil to rest while you make the sauce.

Sauce:

  • Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
  • Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
  • Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
  • Taste sauce, adjust salt (and pepper!) to taste.
  • Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Recipe Notes:

1. Use a decent quality steak for this recipe. If using a very economical steak, I'd recommend my steak marinade instead of this recipe - it will tenderise and infuse with great flavour!
2. If you can't use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.
3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it's reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.
4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.
5. Peppercorn Sauce without pan drippings - If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and sauté gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.
6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.
7. Nutrition is for sauce only because the nutrition of steaks varies so significantly, even for the same cut depending on how thick the fat strip is etc. The recipe makes about 3/4 cup of sauce which is enough for 2 steaks - it's rich and fairly intense flavoured so you don't need tons.
Nutrition Facts
Steak with Creamy Peppercorn Sauce
Amount Per Serving
Calories 352 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 19g119%
Cholesterol 81mg27%
Sodium 187mg8%
Potassium 224mg6%
Carbohydrates 1g0%
Protein 2g4%
Vitamin A 875IU18%
Calcium 39mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 352cal (18%)Carbohydrates: 1gProtein: 2g (4%)Fat: 28g (43%)Saturated Fat: 19g (119%)Cholesterol: 81mg (27%)Sodium: 187mg (8%)Potassium: 224mg (6%)Vitamin A: 875IU (18%)Calcium: 39mg (4%)
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183 Comments

  1. Lil Ducker says

    September 3, 2023 at 6:58 pm

    I didn’t have brandy, cognac or marsala so subbed with lambrusca and a dash of balsamic vinegar.
    Was a thinner than I prefer, so as others have commented, added a couple tbs plain flour to thicken up.
    Will definitely be one I use again.

    Reply
  2. Michael Pomatto says

    May 21, 2023 at 10:06 am

    5 stars
    omg so good. I used Marsala instead brandy like you suggested, and it was awesome!

    Reply
  3. Priya says

    March 22, 2023 at 2:43 pm

    5 stars
    I prepared this dish and came out very well. Delicious !!
    Thank you Nagi.

    Reply
  4. Bill Patterson says

    February 27, 2023 at 4:25 am

    5 stars
    Great recipe. I changed it by using dried green pepper corns. It seemed a little to thin after adding cream and heating so I added about a teaspoon of flour and continued to cook. Sauce turned a beautiful brown

    Reply
  5. Jodestar says

    January 29, 2023 at 1:57 pm

    3 stars
    This sauce didn’t work for me. I tripled the recipe, so likely the ratios were out. Was spectacularly runny (but delicious nonetheless). I rescued it with a couple of tablespoons of flour mixed into a slurry & simmered for about 10 mins extra. Still love your recipes tho Nagi x

    Reply
  6. Jessica Calvillo says

    January 21, 2023 at 9:17 am

    5 stars
    This is a KEEPER! I Doubled the sauce and used marsala wine. Did the two minutes each side to sear then added them to the 400 degree oven to finish cooking to 155 degrees. Had Brussels sprouts cooking in the oven too. (10-12 min for those with olive oil, salt, and pepper) Served with mashed garlic cauliflower and the extra gravy. Devine!!

    Reply
    • Jessica Calvillo says

      January 21, 2023 at 9:18 am

      5 stars
      Oh and I used 2 filet mignons!!

      Reply
  7. DeniseF says

    December 24, 2022 at 11:38 pm

    5 stars
    Delicious! Only had half and half, so I just cooked a little longer to let it thicken. Flavor was excellent.

    Reply
  8. A@4U says

    October 11, 2022 at 12:11 am

    5 stars
    Prepared this sauce last night to serve with grilled filet mignon. To boost the beef flavor in the sauce, I added a dab of Better than Bouillon to the butter, shallot, & dry marsala (no Brandy or Cognac in the house !). I also used 5-pepper peppercorns as it’s what I use in the pepper mill. I did adjust the salt slightly due to lack of pan drippings. Very lovely sauce. It was a bit thinner than expected so next time I will use less broth and more heavy cream plus more peppercorns. Thank you for a delicious recipe!

    Reply
  9. Andrew says

    October 1, 2022 at 12:48 am

    5 stars
    Great, simple recipe, thanks, it worked a treat!

    Reply
  10. Ellie says

    September 16, 2022 at 8:49 pm

    5 stars
    Everything was stunning. Steak, creamy pepper brandy sauce and….. the Devine smashed potatoes. Thank you Nagi xx

    Reply
  11. AB says

    June 27, 2022 at 10:40 pm

    This sauce is seriously good. Had leftovers, so added more cream, chopped cooked bacon, warmed it up in microwave and served over BBQd chicken breast topped with honey roasted pinenuts. Two days of delicious!

    Reply
  12. Tom says

    April 30, 2022 at 8:22 pm

    This is a great recipe. Simple and easy to make but the result is delicious! I got a little more flame than expected with the 85mL brandy so hot tip to add/boil it off in a couple of portions (this will save you wiping off your ceiling while it reduces)! Nagi is right about the salt – as your steak will be salted anyway you don’t need to add salty beef stock to this.

    Reply
  13. Amanda says

    April 29, 2022 at 7:12 pm

    5 stars
    Wouldn’t change a thing.. it was delicious

    Reply
  14. Cheryl says

    April 2, 2022 at 7:30 pm

    Absolutely scrumptious!!!! No need to ever eat a steak out with this recipe. My husband is sold. I used fillet steak which was just to die for. Nagi you are awesomeness itself!!!!

    Reply
  15. Lisa says

    February 25, 2022 at 6:55 am

    Can I use red wine. We are snowed in and all I have is red cab. 😊

    Reply
  16. Dmytro says

    January 30, 2022 at 9:54 pm

    I would like to add, that it would be much better to use white paper instead of black. It has so much less heat and better taste.

    In Europe, we use 80/80/80 proportions for sauce.

    80 grams of butter
    80 grams of heavy cream
    80 grams of cognac.

    However, we don’t use broth.

    Reply
    • Drew Allees says

      June 7, 2022 at 7:16 pm

      Sounds like you should write your own recipe if it’s that much different.

      Reply
  17. Barbara says

    December 20, 2021 at 11:59 am

    I’m sorry if this was already asked (I can’t read through 159 comments!)…. can this be made a day ahead of time with the no pan drippings version in Note 5? Thank you.

    Reply
    • Beverly says

      February 2, 2022 at 2:58 pm

      When I make this, there is always leftover sauce. It’s delicious the next day! But… it’s a kind of runny sauce, and it does kinda separate a little, but then you just mix it. I would say, it’s not quite as appetizing the next day. I don’t think I would serve it to guests. But like I say, it’s delicious the next day to put on whatever you might have.

      Reply
  18. Niki says

    October 26, 2021 at 11:23 pm

    5 stars
    This was the first posh thing I learned to cook as a young woman in the 70s. Haven’t made it for decades but thought of it a while ago and have been craving it ever since. Of course by the time I found green peppercorns I realised I couldn’t remember how to make it. Luckily I came across your recipe and it seemed most like the version I remembered. It was perfect and tasted just like I had wanted. Clear instructions and logically laid out steps plus great tips for less experienced cooks. Quick and easy and still looked impressive. Served it with courgettes, green beans and peas that steamed in the microwave while everything else cooked and leftover boiled potatoes that l pan fried with the steak and kept warm while the steak rested and I made the sauce. Definitely a keeper and a great bit of nostalgia as well. Thanks for sharing.

    Reply
    • Nagi says

      October 27, 2021 at 5:03 pm

      So glad you enjoyed it Niki! VERY retro! N x

      Reply
  19. Terri says

    October 18, 2021 at 4:31 am

    5 stars
    Oh my goodness!! This is sooo delicious!! 5+ from both my husband and me!

    Reply
  20. Tamsin says

    September 30, 2021 at 4:45 am

    This is delish!
    I didn’t have any lactose free cream to hand but lactose free Greek yoghurt works well too.
    So simple & so yummy.
    Many thanks

    Reply
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