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!!!
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.
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!
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.
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!
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:
And more great steak sauces:
A Mushroom Sauce for Steak
Garlic Thyme Butter Basted Steak – a simple, amazing Cheffy technique for cooking steak
Mushroom Gravy – use the sauce in this Chicken with Mushroom Gravy
Creamy Peppercorn Sauce for Steak
WATCH HOW TO MAKE IT
Steak with Creamy Peppercorn Sauce
- 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
- Salt and pepper
- 1 tbsp vegetable oil
- 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)
- 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.
- 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.
- 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)
LIFE OF DOZER
Mandatory post op daily icing involves building blocks, frozen veg and Dozer with his eyes closed the whole time – “OMG it’s so cold, it’s so cold, it’s soooo cooold!!!”