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Steak with creamy peppercorn sauce served on a plate, garnished elegantly.

Peppercorn Sauce for Steak

A creamy, savory sauce made with crushed peppercorns and pan drippings, perfect for elevating any cut of steak to a steakhouse level dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course, Sauce
Cuisine: American, Steakhouse
Calories: 300
Ingredients Method Notes

Ingredients
  

Peppercorn Sauce Ingredients
  • 1 to 2 teaspoons whole peppercorns, lightly crushed Freshly crushed gives the best flavor.
  • 1 tablespoon butter Used for sautéing.
  • 1 small shallot or a couple spoonfuls of minced onion For added sweetness and depth.
  • 1 to 2 cloves garlic, minced Enhances the sauce flavor.
  • 1/2 cup beef broth For base flavor.
  • 1/2 to 3/4 cup heavy cream Makes the sauce rich and creamy.
  • Salt to taste
  • optional tiny splash of Worcestershire sauce or Dijon mustard

Method
 

Preparation
  1. After cooking your steaks, transfer them to a plate and let them rest.
  2. Lower the heat to medium, add butter, shallot, and garlic. Stir for about a minute.
  3. Add the crushed peppercorns, then pour in the broth, scraping up the browned bits from the pan.
  4. Let the sauce simmer for a few minutes, then add the heavy cream and simmer until it thickens.
  5. Taste and adjust salt if needed.

Notes

For a smoother sauce, keep heat at medium or lower when adding cream. Use a good pan like stainless steel or cast iron for better flavor.