Quick Creamy Peppercorn Sauce: Restaurant Style for Steak
Make a rich, velvety peppercorn sauce at home in under 15 minutes. This recipe uses simple ingredients to achieve a bold, savory flavor perfect for steak or chicken.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon black peppercorns, coarsely crushed
- 1 tablespoon green peppercorns (optional, for variation)
- 1 shallot, finely minced (optional)
- 2 tablespoons brandy or dry sherry (optional)
- 1 cup beef broth or stock
- 1/2 cup heavy cream
- 1/4 teaspoon salt, or to taste
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the crushed black and green peppercorns (if using) and the minced shallot (if using). Cook for 1 minute until fragrant.
- If using brandy, pour it in and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This takes about 1 minute.
- Pour in the beef broth. Bring the mixture to a simmer and let it reduce by about one-third, which concentrates the flavor. This takes about 5 minutes.
- Reduce the heat to low. Stir in the heavy cream and salt. Heat gently until the sauce is warmed through and slightly thickened. Do not let it boil once the cream is added.
- Taste the sauce and adjust salt if needed. Serve immediately over steak or chicken.
Notes
- For a thicker sauce, simmer the broth reduction longer, or whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water along with the cream.
- If you do not use brandy, increase the beef broth slightly to compensate for the liquid reduction.
- This sauce pairs well with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 1
- Cholesterol: 40