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Steak cooked with a rich peppercorn steak sauce

Peppercorn Steak Sauce

A peppercorn steak sauce is the classic steakhouse accompaniment that elevates a simply seared steak into a restaurant quality plate. All you need is a Filet Mignon or your favorite steak and the sauce is made in the same pan you cooked the steak in. This luscious steak sauce recipe is so easy to make at home following the simple tutorial below.
Course main, Main Course, Main Dish, Steakhouse
Cuisine French, steakhouse
Keyword creamy steak sauce, flank steak recipes, peppercorn sauce, peppercorn steak sauce, steak sauces, steakhouse, steakhouse steak
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 272 kcal
Author Mahy

Ingredients

Steak

  • 4 pieces tenderloin 6 0z, defrosted
  • 1 1/2 teaspoon salt
  • 1 1/2 Tablespoon coarse ground pepper to taste
  • 2 tablespoons butter
  • 3-4 sprigs of fresh thyme

Creamy Peppercorn Sauce

  • 2 tablespoons Worcestershire Sauce
  • 1 cup cream 18% or more
  • 1/2 teaspoon salt
  • 1 - 2 Tablespoons Coarse Peppercorns or whole green peppercorns in brine
  • 2 Tablespoons fresh thyme leaves

Instructions

  1. Preheat a heavy duty pan over medium high heat.
  2. Season the steak generously on both sides with salt and extra black pepper as needed.
    Seasoned filet mignon with salt and pepper ready to sear
  3. Add the butter to the pan and then sear the steak for 4-5 minutes per side, also sear the steak on all sides.
    golden seared steak on all sides
  4. Add the Worcestershire sauce and cream and bring to a simmer over medium heat.
    deglazing the steak drippings in the pan, adding dijon, Worcestershire , stock, peppercorns and seasoning to start the sauce
  5. Simmer the sauce with the steak for about 5 minutes until the sauce has thickened.
    Cream is added after the sauce has simmered and reduced for the final creamy finish of the peppercorn steak sauce
  6. Season the sauce with salt and coarse ground pepper, and finish with fresh thyme leaves.
  7. Serve the steak with some steamed broccoli or air fried broccoli.
    Steak cooked with a rich peppercorn steak sauce

Recipe Video

Recipe Notes

 

Tips for Perfect Peppercorn Steak Sauce

  1. Use a heavy duty pan, always. The same pan will be used for the steak and sauce so make sure it can catch steak drippings for maximum flavor of the sauce.
  2. Pick your favorite type of steak, something affordable like a sirloin works great. A premium pick would be the Filet Mignon Recipe or Ribeye Steak or NY Strip Steak.
  3. Don’t burn the black pepper when cooking!
  4. Crush black pepper just before cooking for the freshest aromatic oils.
  5. Balance salt & acid from the brined green peppercorns. Always taste the brined peppercorns as they may be too salty depending on the brand.
  6. Worcestershire sauce and dijon mustard add so much depth of flavor to the sauce.
  7. Use good quality stock, preferably beef stock.
  8. Always use high fat cream. 18% is the minimum and 35 % is recommended. If you use half n half or less than 18%, you risk the sauce splitting.
  9. When adding cream, keep the sauce at a gentle simmer. A harsh rolling boil can split cream, so it's not meant to be boiling.
  10. If for any reason your cream splits up, whisk in a dab of cold butter to stabilize the sauce again.
  11. This recipe is 15 minutes all in all depending on the thickness of the steak and doneness you prefer. The sauce itself comes together in about 8–12 minutes. So it's a great weeknight  treat!

Variations & Substitutions

  • Black peppercorn sauce: use coarsely cracked black peppercorns for stronger, drier heat and omit the green peppercorn brine.
  • Green peppercorn sauce: use canned green peppercorns in brine for a bright, tangy lift. Make sure to drain the peppercorns and check the saltiness of the brine before adding it in.
  • Dairy free option: finish with coconut cream instead of cream.
  • Mushroom Sauce: follow the  Filet Mignon Recipe

What’s the difference between black peppercorn and green peppercorn sauce?

Black peppercorn sauce that's coarsely cracked has a more assertive, sharp, dry heat and crunchy texture. Green peppercorn sauce usually come from brined green peppercorns is milder, fruitier and slightly tangy. Both pair beautifully with steak. If you want a more delicate flavor, the green peppercorns are often preferred.

Can I make peppercorn sauce without alcohol?

Yes. Skip the brandy as we did here and deglaze with beef stock , and add in some peppercorn brine for complexity.

How do I avoid a grainy or split sauce?

With creaky sauces, always keep the heat low. A moderate simmer is BEST for cream sauces. If the sauce begins to separate, remove it from heat and whisk in a small cold butter cubes. This will bring the sauce back together.

How long does peppercorn sauce keep?

Refrigerate in an airtight container for 2–3 days. Rewarm gently over low heat and add a splash of stock or cream if it feels too thick. 

Is peppercorn sauce the same as steak au poivre?

Steak au poivre is the full dish meaning a pepper crusted steak  served with a ream pan sauce. Peppercorn sauce is the pan sauce element that accompanies steak au poivre.

What steaks pair best with peppercorn sauce?

Rich cuts with good searing surface pair best. Try a Ribeye Steak or a Filet Mignon Recipe.  An affordable option would be the sirloin. 

 

Nutrition Facts
Peppercorn Steak Sauce
Amount Per Serving
Calories 272 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 83mg28%
Sodium 1412mg61%
Potassium 186mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 1271IU25%
Vitamin C 8mg10%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.