Easy to make in under 20 minutes, this classic creamy Peppercorn Sauce is the perfect pairing for your favorite steak. This sauce makes a statement, and it’s perfect for entertaining or date nights . It’s the best flavor combination with my husband’s favorite dinner, Bacon Wrapped Filet Mignon , Best Mashed Potatoes , and Sautéed Green Beans .
Peppercorn sauce has been a long-time favorite of ours to order in a restaurant over pretty much any cut of steak! Its rich flavors with incredible pepper flavor are absolutely luxurious.
Watch How To Make Peppercorn Sauce
The classic sauce is made with cognac, but sometimes brandy or bourbon is substituted. I learned a fun secret from a chef I worked with, and today I’m passing it on to you! He loved to add whiskey to his steak sauces, and it’s a great pairing with peppercorns.
He was the kind of chef to whom inspired creations came naturally, and I think you’re going to love his little secret to this classic French-inspired sauce.
Ingredients & Substitutions
- Beef broth – low-sodium broth is always best, so you can add salt to your taste. Homemade beef broth/stock will always give you the best flavor, or frozen bone broth.
- Heavy cream – heavy whipping cream with 36% milk fat is what you’re looking for to make this cream sauce. Lower-fat dairy won’t work because it doesn’t thicken as it cooks.
- Garlic – a hint of freshly minced garlic adds a savory backdrop to this sauce. I personally don’t add onions to peppercorn sauce because it adds texture to this sauce, and I like a smooth, creamy texture.
- Whiskey/Cognac – a good quality whiskey adds the perfect depth and flavor to this sauce. This classic sauce is usually made with cognac or brandy, but whiskey makes a great variation.
- Peppercorns – are the start of the show, and you want to coarsely grind the black pepper freshly for this sauce. It should have a lot of texture and not be powder-fine. My peppermill on the largest setting works really well, but you can also use a mortar and pestle.
- Butter – is used to sauté the garlic and add depth of flavor.
How to make this recipe step by step
Step 1: Melt the butter in a 10″ skillet and sauté the garlic until fragrant but not browned. Add the crushed peppercorns and stir until fragrant, releasing their flavor.
Add the whiskey/cognac/brandy, and reduce until it’s 1/2 to 3/4 evaporated. Then add the beef broth and bring it back to a simmer.
Step 2: Reduce the beef broth by half, then add the heavy cream and simmer until the sauce has reduced.
Step 3 : When the sauce has reduced and thickened slightly, add salt and pepper to taste.
You may not need to add salt depending on the sodium content of your beef broth.
Step 4: Serve the sauce over your favorite steak.
Ways to serve this
- Serve this peppercorn sauce with my Bacon Wrapped Filet , Best Mashed Potatoes , and Sautéed Green Beans .
- Or try my Ribeye Roast , Smoked Prime Rib , Air Fryer Ribeye , Blackstone Steak , with Mashed Sweet Potatoes , and Roasted Broccoli.
- Our favorite potato side dish in our family is my Rosemary Pan Fried Potatoes , inspired by an Italian restaurant.
- For more sides for your steak dinner, try my Roasted Sweet Potatoes , Honey Glazed Carrots , Perfect Roasted Asparagus , or Roasted Brussels Sprouts .
- This sauce is also really good over roasted chicken or pork chops.
Yes, this sauce is easy to make ahead of time and reheats perfectly when you’re ready to serve it.
Cognac, brandy, or my whiskey variation is key to this sauce’s flavor and adds incredible depth to this classic. However, you can omit them and add a touch of freshly squeezed lemon juice to taste at the end of cooking to add depth to the sauce. You can also add aged balsamic vinegar to taste to balance the rich peppercorn and cream flavors. It’s very different from the cognac/brandy/whiskey, but it does work!
Storing leftovers
- To store – place any leftovers in an airtight container and refrigerate for up to 5 days.
- Make ahead – this sauce can easily be made ahead and reheated when you’re ready to serve it.
- Reheating – heat gently over medium heat until the sauce comes to a simmer, then serve.
Tips & Tricks
- This is a special occasion kind of recipe, and a quality cognac/brandy/or whiskey is really worth it. You don’t want something ‘budget’ in this case because the flavor isn’t great and tends to be harsh. This sauce has very few ingredients, and the quality of alcohol is really important in these classic French sauces.
- If there’s any splash when you add the alcohol, it will flame up a bit – don’t panic! It will flame out quickly and continue to reduce.
- Another note about quality, it’s also important to use the highest-quality beef broth you can find for flavor. I’ve found that the best brands are in the freezer section and don’t have extra ingredients like ‘natural flavor’ or ‘caramel coloring’. Using low-sodium or unsalted broth is also key, so the finished sauce isn’t too salty after the broth has reduced.
- Freshly crushed peppercorns are also very important to this sauce’s flavor; you don’t want to use jarred ground black pepper, which has a powdery texture. You want more texture and flavor from fresh crushed peppercorns. I’ve also had this sauce made with canned green peppercorns at some restaurants, which is a great variation if you want to try it too!
- If you’re making a pan-seared steak, remove the steak to rest, then make this sauce in the pan with the browned bits to add extra depth of flavor.
More Cream Sauce Recipe Inspiration
- Garlic Parmesan Sauce
- Lemon Cream Sauce
- Mushroom Cream Sauce
- Garlic Cream Sauce
- Mustard Cream Sauce
INGREDIENTS1x2x3x
- 2 tbsp salted butter
- 1 clove garlic - minced
- 1 tbsp peppercorns - crushed but not powdered
- 1/2 cup whiskey - cognac or brandy for the classic
- 1 cup low-sodium beef broth
- 1 cup heavy whipping cream
EQUIPMENT
- Le Creuset Cast Iron Skillet
- Garlic Press
INSTRUCTIONS
- Melt the butter in a 10" skillet and sauté the garlic until fragrant but not browned. Add the crushed peppercorns and stir until fragrant, releasing their flavor.
- Add the whiskey/cognac/or brandy, and reduce until it’s 1/2 to 3/4 evaporated, 2-3 minutes. Then add the beef broth and bring it back to a simmer.
- Reduce the beef broth by half, then add the heavy cream and simmer until the sauce has reduced, about 10-15 minutes.
- When the sauce has reduced and lightly thickened, add salt and pepper to taste if needed.
- Serve the sauce over your favorite steak.
NOTES
nutrition facts
Peppercorn Sauce
Ingredients
- 2 tbsp salted butter
- 1 clove garlic minced
- 1 tbsp peppercorns crushed but not powdered
- 1/2 cup whiskey cognac or brandy for the classic
- 1 cup low-sodium beef broth
- 1 cup heavy whipping cream
Instructions
- Melt the butter in a 10" skillet and sauté the garlic until fragrant but not browned. Add the crushed peppercorns and stir until fragrant, releasing their flavor.
- Add the whiskey/cognac/or brandy, and reduce until it’s 1/2 to 3/4 evaporated, 2-3 minutes. Then add the beef broth and bring it back to a simmer.
- Reduce the beef broth by half, then add the heavy cream and simmer until the sauce has reduced, about 10-15 minutes.
- When the sauce has reduced and lightly thickened, add salt and pepper to taste if needed.
- Serve the sauce over your favorite steak.
Notes
Nutrition
The recipe Peppercorn Sauce appeared first on Get Inspired Everyday! on February 12, 2026
https://getinspiredeveryday.com/food/peppercorn-sauce/
