Peppercorn Steak Sauce
This easy Peppercorn Sauce for Steak is a steakhouse favorite, blending simple ingredients to create a rich, creamy, and indulgent sauce with a kick. It’s the perfect way to transform your everyday steak into something extraordinary!
Ingredients
- 1/3 cup brandy (cognac or marsala)
- 1/2 cup low sodium beef broth
- 1 cup heavy cream
- 2-3 teaspoons coarsely crushed whole black peppercorns (or jarred green peppercorns, drained)
- 1 Tablespoon butter
- 1 teaspoon Worcestershire Sauce
- Salt (to taste)
Instructions
- 1
First, if you're cooking steaks, save the juices in the skillet. This will help flavor the peppercorn sauce.
- 2
To a medium skillet, add 1/3 cup brandy (or cognac or marsala). Bring to a boil over medium heat and cook until the liquid has reduced, about 1 minute.
- 3
Add the ½ cup low sodium beef broth and bring to a rapid simmer. Cook 2-3 minutes, until reduced by half.
- 4
Reduce heat to medium, and add the 1 cup heavy cream and 2-3 teaspoons coarsely crushed whole black peppercorns. Simmer 1-2 minutes, until thickened.
- 5
Remove from heat and stir in the 1 Tablespoon butter and 1 teaspoon Worcestershire Sauce. Season with salt, to taste.
Cook it from the original
This recipe comes from platingsandpairings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platingsandpairings.com