Peppercorn Sauce – Creamy, Savory & Perfect for Steak

Why You’ll Love Peppercorn Sauce – Creamy, Savory & Perfect for Steak Recipe

I love this recipe because it comes together quickly while delivering deep, layered flavor. I enjoy how the crushed peppercorns add warmth and bite, balanced by the creaminess of the sauce. I also like how versatile it is, since it works just as well for everyday dinners as it does for special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sauce:
2 tbsp unsalted butter (or oil for sautéing)
2 shallots, finely chopped
2 cloves garlic, minced
1–2 tsp coarsely crushed black peppercorns (or mixed)
½ cup vegetable or beef stock
1 cup chicken or beef stock
¾ cup heavy cream (or milk/coconut cream for lighter/dairy-free option)
1 tsp Dijon mustard (optional)
Salt, to taste
Worcestershire sauce, a few drops (optional)
Fresh thyme or rosemary for garnish (optional)

Directions

I start by heating the butter or oil in a heavy-bottomed skillet over medium heat. I add the shallots and garlic and cook them gently until soft and fragrant.

I crush the peppercorns coarsely and stir them into the pan, letting them toast briefly to release their aroma.

I pour in the stock to deglaze the pan, scraping up all the flavorful browned bits from the bottom. I let it simmer lightly for a few minutes.

I add the remaining stock and cream, stirring continuously, and bring the sauce to a gentle simmer. I let it reduce until it coats the back of a spoon.

To finish, I whisk in the Dijon mustard if using, season with salt, and add a few drops of Worcestershire sauce. If I want a smoother sauce, I strain it before serving. I adjust the consistency by reducing further or adding a splash of stock or cream.

Servings and Timing

I get about 6 servings from this recipe. Prep time takes around 10 minutes, cook time is about 20 minutes, and the total time comes out to roughly 30 minutes.

Variations

I sometimes use green or mixed peppercorns for a milder, more aromatic flavor. When I want extra depth, I add fresh herbs like thyme or rosemary during the simmer. For a dairy-free version, I use oil instead of butter and coconut cream instead of heavy cream.

Storage/Reheating

I store leftover peppercorn sauce in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently over low heat, stirring often. If it thickens too much, I add a splash of stock or cream to loosen it.

FAQs

Is peppercorn sauce very spicy?

I find it peppery rather than spicy, and I control the intensity by adjusting the amount of crushed peppercorns.

Can I make this sauce ahead of time?

I often make it earlier in the day and reheat it gently just before serving.

What type of stock works best?

I use beef stock for steaks and chicken stock for poultry, depending on what I’m serving.

Can I make it dairy-free?

I replace the butter with oil and use coconut cream for a smooth dairy-free option.

How thick should the sauce be?

I aim for a consistency that coats the back of a spoon, knowing it thickens slightly as it cools.

Can I strain the sauce?

I strain it when I want a very smooth, elegant finish.

Does this sauce work with vegetables?

I love it over roasted potatoes, mushrooms, or steamed vegetables.

Can I use pre-ground pepper?

I prefer freshly crushed peppercorns, but pre-ground works in a pinch.

Why does the sauce thicken as it rests?

The cream continues to set as it cools, which naturally thickens the sauce.

Can I freeze this sauce?

I freeze it for up to 1 month, then thaw slowly and reheat gently while stirring.

Conclusion

I rely on this peppercorn sauce whenever I want a dish to feel rich and complete. I love how the creamy texture and bold pepper flavor instantly transform simple ingredients into something deeply satisfying and elegant.