Classic Creamy Peppercorn Sauce for Steak
Make a rich, creamy, restaurant-style peppercorn sauce quickly. This sauce pairs well with steak, chicken, or roasted vegetables, adding a bold, savory flavor to your meal.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon black peppercorns, coarsely crushed
- 1 shallot, finely minced (optional)
- 1/4 cup brandy or dry red wine (optional)
- 1/2 cup beef broth
- 3/4 cup heavy cream
- 1/2 teaspoon Dijon mustard
- Salt to taste
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the crushed peppercorns and minced shallot (if using). Cook for 1 minute until fragrant.
- If using brandy or wine, pour it in and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pan. This takes about 2 minutes.
- Pour in the beef broth and let it simmer until the liquid reduces slightly, about 3 minutes.
- Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes. Do not let it boil rapidly.
- Season with salt to your taste. Serve immediately over steak or chicken.
Notes
- For a green peppercorn variation, substitute green peppercorns for the black ones.
- If you skip the brandy, increase the beef broth slightly to maintain liquid volume.
- This sauce is excellent for meal planning alongside roasted vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1
- Sodium: 150
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 2
- Fiber: 0
- Protein: 2
- Cholesterol: 75