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The Ultimate Easy & Creamy Peppercorn Sauce for Steak (Restaurant Style)

Sliced medium-rare steak generously covered in a rich, creamy peppercorn sauce on a white plate.
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Make this rich, velvety pan sauce at home. This simple peppercorn sauce recipe delivers restaurant-quality flavor perfect for steak, chicken, or grilled meats.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 shallot, finely minced
  • 1 tablespoon cracked black peppercorns (or green peppercorns for a milder flavor)
  • 1/4 cup brandy (optional, substitute with beef stock for no alcohol)
  • 1 cup beef stock (low sodium preferred)
  • 1/2 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • Pinch of salt, to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat. Add the minced shallot and cook until soft, about 3 minutes. Do not let the shallots brown.
  2. Add the cracked peppercorns to the pan. Cook for 1 minute, stirring constantly, until fragrant.
  3. If using brandy, pour it into the pan. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. This step adds depth to your steak sauce.
  4. Pour in the beef stock. Bring the mixture to a simmer and let it reduce by about one-third. This concentrates the flavor for your peppercorn gravy base.
  5. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Heat gently until the sauce thickens slightly, about 3 to 5 minutes. Do not allow the sauce to boil once the cream is added.
  6. Taste the sauce and add salt if needed. If you prefer a smoother sauce, you can strain it, but leaving the peppercorns provides a better texture for this homemade peppercorn sauce.
  7. Serve immediately over your pan-seared steak or chicken dinner.

Notes

  • For a classic Gordon Ramsay style sauce, use crushed green peppercorns and ensure you use good quality beef stock.
  • If you skip the brandy, add an extra 1/4 cup of beef stock during the reduction step to maintain volume.
  • This sauce works well as a quick sauce for beef or as a dipping sauce.
  • To make this a peppercorn gravy, thicken slightly more by simmering longer or adding a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) at the end.

Nutrition

Find it online: https://daisyrecipe.com/easy-creamy-peppercorn-sauce-recipe/