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This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!
Ingredients to make creamy peppercorn sauce
Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.
In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.
Let’s whip up this tasty steak sauce
Heat a small saucepan on the stove to medium heat. Add butter.
When it melts, whisk in beef stock…
add the dijon mustard and heavy cream…
and then it’s time for the flavor-punch… add crushed peppercorns and salt.
Stir regularly as sauce thickens for 5-10 minutes.
It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.
Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.
Immediately pour sauce on food or transfer to a sauce cup.
Creative ways to play with the flavor
Add a splash of red wine or brandy.
My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.
Substitute green peppercorns.
The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.
Add caramelized shallots or onions.
Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!
Want some more sauce ideas? Check out my free sauce recipe ebook!
Add big flavor with DIY condiments
Creamy peppercorn sauce
Amp up Alfredo sauce from a jar
Jalapeno ranch dressing
Tomato sauce from crushed tomatoes
Cilantro lime dressing
Marinate chicken breasts in balsamic dressing
Sous vide steak marinade
Sous vide chicken breast marinade
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Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go
This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.
Video
Notes
See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
Place the pan on a medium heat and add the shallot to cook for two to three minutes or until softened. Add the green peppercorns and garlic and cook for one to two minutes. Pour in the cognac and add the mustard, beef stock, and two dashes of Worcestershire sauce. Stir well and increase the heat to high.
If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.
Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.
Carve the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and watercress.
Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties. Q: Can you buy a peppercorn sauce? A: Peppercorn sauce can be found at most major UK supermarkets.
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
Adding heavy cream will change the flavor of a tomato sauce, but it will also thicken it. Drizzle in the cream and simmer for a few minutes until the sauce has your desired consistency.
You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.
Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.
The three peppercorn sauce is an old favourite in the Potts' household and is made using rich green peppercorns, spicy black pepper and fragrant pink peppercorns along with a splash of brandy. Simply warm the sauce in a pan after cooking your steak and pour over.
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.
You can freeze peppercorn sauce for up to 3 months, but you need to prep it first. First, allow it to cool down to room temperature. Once it has cooled, split it into serving sizes and pour it into freezer bags. Make sure to squeeze out as much air as possible before sealing the bags and placing them in the freezer.
Bearnaise has the addition of peppercorns, tarragon and a jazzed up vinegar reduction. In a small saucepan, combine wine, vinegar, 2 sprigs tarragon, shallot and peppercorns. Bring to a simmer and cook until reduced to about 2 Tbsp liquid, about 20 minutes.
Just Add: - 300ml semi-skimmed milk 2 Easy Steps... 1 Stir the sauce mix with milk in a small saucepan. 2 Bring to the boil gently, stirring continuously. Simmer for a couple of mins, until sauce is smooth and thickened.
Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl. Gradually whisk in pepper mixture until incorporated. Season with salt. Dressing can be refrigerated in airtight container for up to 4 days.
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