Peppercorn Sauce for Steak (Video)
One of my favorite sauces to top on steak - this creamy Peppercorn Sauce will upgrade any cut of beef and is so delicious! The peppercorn sauce is made with toasted black peppercorns, cognac or brandy, beef broth, heavy cream and green peppercorns to make an incredible luxurious sauce!
Servings: 2
Ingredients
Steak
- 2 16 oz steaks NY Strip, Ribeye, or Top Sirloin
- Kosher Salt to taste
- Black Pepper to taste
- 1 tablespoon avocado oil
Peppercorn Sauce
- 1 large Shallot thinly sliced
- 1 tbsp Black Peppercorns coarsely ground
- 1/3 cup Cognac or Brandy
- 1 cup Beef stock
- 1/2 cup Heavy Cream
- 1 tablespoon green peppercorns
- ½ tsp Kosher salt to taste
- Parsley chopped for garnish
Instructions
- Cook the steak in the oven to the desired temperature (I cook mine to 120F to end up with a medium rare steak), then sear on all sides in 1 tablespoon of avocado oil over medium high heat, remove to rest to reach 130F internal for medium rare. Wipe out any excess fat or burned bits from the pan, leaving about 1 tablespoon of fat.
- Add shallots and cook for 30 seconds until softened over medium high heat. Add the coarsely ground black pepper and toast for another 30 seconds or until fragrant.
- Add the brandy or cognac to the pan and cook for 1-2 minutes until the alcohol cooks off.
- Add beef stock to deglaze the pan and cook for 3-4 minutes over high heat or until reduced by about half. Add the green peppercorns and stir to combine.
- Add heavy whipping cream. Bring the sauce to a rapid simmer and reduce it until the sauce can coat the back of a spoon, about 3-4 minutes.
- Serve directly onto the steak and enjoy!
Notes
Using whole peppercorns is best for this recipe because you can control the grind of the peppercorns. Coarsely grind them in a mortar and pestle or pepper mill - you will notice the difference!
If using green peppercorns in brine, drain the brine from can and add to an airtight container and fill it with cognac which will enhance the flavor for your sauce!
Seasoning the sauce: Do not season the sauce with salt until AFTER it has reduced down. Depending on the beef stock you use, you may not need any salt - always taste for seasoning at the end and add salt if needed!
Storage: You can make this sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
If you still want to make this Peppercorn Sauce for Steak but can't or don't want to use alcohol such as brandy or cognac, you can substitute the alcohol with 1/3 cup beef stock or water. This will be used to deglaze the pan and pick up any flavorful bits after you've seared your steak.
Nutrition
Calories: 235kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 989mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 902IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 1mg