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Easy 15-Minute Classic Creamy Peppercorn Sauce for Steak

A close-up of creamy peppercorn sauce topped generously with cracked black and red peppercorns in a white bowl.
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Whip up this restaurant-style creamy peppercorn sauce in just 15 minutes. It delivers a bold, savory, and peppery kick perfect for topping your favorite steak, chicken, or roasted vegetables.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon whole black peppercorns, coarsely crushed
  • 1 shallot, minced (optional)
  • 1/4 cup brandy or dry red wine (optional, for deglazing)
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the crushed black peppercorns and minced shallot (if using). Cook for 1 minute until fragrant.
  3. If using brandy or wine, carefully pour it into the pan. Let it bubble and reduce by half, scraping up any browned bits from the bottom. This step adds depth.
  4. Pour in the beef broth. Bring the mixture to a simmer and cook until the liquid has reduced by about one-third, concentrating the flavor. This takes about 5-7 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Heat gently until the sauce is warmed through and slightly thickened. Do not boil after adding the cream.
  6. Taste the sauce and add salt as needed. If you prefer a smoother sauce, strain it through a fine-mesh sieve before serving.
  7. Serve immediately over seared steak, grilled chicken, or roasted vegetables.

Notes

  • For a truly restaurant-style result, use a sous-vide precision cooker for your steak before searing.
  • If you skip the brandy, you can substitute it with an extra splash of beef broth or water.
  • This sauce pairs wonderfully with meal planning for gourmet date night dinners.
  • Find more sauce inspiration on our Pinterest account!

Nutrition

Find it online: https://kitchenuser.net/peppercorn-sauce-recipe-easy-15-min/