Peppercorn Sauce


Creamy peppercorn sauce has a lovely rich warmth to it that goes so well with a juicy steak.
You can make it in about 10 minutes, so it can be bubbling away while your steak is resting.
Personally, I love it over chips (without the steak) for a comforting weekend lunch!

Peppercorn sauce being spooned over a cooked steak on a blue plate with green beans
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A classic steak sauce made with black peppercorns, cream and brandy for a lovely, rich sauce that’s just right for a date night or a special occasion.

We like lots of peppercorns in our sauce, and although it does seem like a lot, the harshness of the pepper cooks out and becomes milder.

???? What do we need?

A table with all of the ingredients set out on the top
  • Black Peppercorns You can also use green peppercorns for a milder flavour
  • Cream Always use double (heavy) cream rather than single or light cream to ensure a luscious sauce that won’t split.
  • Brandy Any brandy, cognac or marsala will be fine, but if you don’t want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce.
  • Stock We used beef stock but any good strong stock will work.
  • Shallots You can also use brown or white onions, chopped finely.

???? Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Place the peppercorns in a small bag and crush lightly (or use a mortar and pestle)
  2. Sauté the shallots, salt and peppercorns in butter and oil until softened
  3. Add the brandy, then the stock and Worcestershire sauce and boil rapidly for five minutes
  4. Stir in the cream and any pan juices and bring to a simmer, then turn off the heat and serve.

????‍????PRO TIP Although it sounds like a lot of pepper, the flavour of the pepper cooks out and becomes milder. You may even want to add MORE pepper. Simply taste the finished sauce  and stir in more freshly ground pepper to taste, before serving

I love chips dipped in this peppercorn sauce, very decadent and delicious, and oh so moreish, a guilty pleasure that’s for sure.

Do you like to serve yours with anything other than steak? I’d love to hear in the comments.

A tall image of a pan of peppercorn sauce being stirred with a metal spoon

????️ What to serve it with

Peppercorn sauce poured over a perfectly seared steak is the stuff of dreams, it just needs some of my homemade oven chips and I really am in heaven

A tall image of a cooked steak with peppercorn sauce, served with green beans on a blue plate. There is a fork on the plate.

???? More fantastic Steak Sauces

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A cooked steak with peppercorn sauce being poured over the top with a spoon, green beans in the background on a blue plate

Peppercorn Sauce Recipe

Creamy peppercorn sauce has a lovely rich warmth to it that goes so well with a juicy steak. Ready in 10 minutes!

Prep Time 2 mins

Cook Time 8 mins

Total Time 10 mins

Course Sauces

Cuisine French

Servings 4

Calories 193 kcal


  • Place 3 teaspoons of the peppercorns in a zip-lock back, and roughly crush with a rolling pin (or use a pestle and mortar if you have one). Don’t bash too much – we want a bit of texture, rather than a fine powder. Put to one side.

  • Add the butter and oil to a frying pan and heat over a medium heat.

  • When the butter has melted, add the shallots, salt the crushed peppers from earlier and the remaining 1 teaspoon of whole peppercorns. Cook for 2-3 minutes until the shallots are just starting to soften.

  • Add the brandy to the pan, bubble for 1 minute, then add in the stock and Worcestershire sauce. Bring to the boil and simmer rapidly for 5 minutes until reduced by half.

  • Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.

  • Serve over steak.

✎ Notes

Can I make it ahead?
Yes, allow the sauce to cool completely then store in the fridge for up to two days. Reheat on a low heat, stirring until piping hot.
Ingredient swaps

  • Want it without the alcohol? Leave out the brandy and add an extra teaspoon of Worcestershire sauce.
  • Try green peppercorns instead of black for a milder flavour

Nutritional information is per serving. This recipe serves 4.


Calories: 193kcalCarbohydrates: 6gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 439mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 554IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Keywords Peppercorns, Sauce for steak

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Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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