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Easy Creamy Peppercorn Sauce for Steak and Chicken

A spoonful of creamy peppercorn sauce is being drizzled over a seared piece of meat.
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Make restaurant-quality peppercorn sauce at home in under 20 minutes. This rich, creamy sauce pairs perfectly with steak, chicken, or pork.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 tablespoon cracked black peppercorns (or green peppercorns)
  • 1/4 cup Brandy or Cognac (optional, for classic steakhouse flavor)
  • 1/2 cup beef stock or chicken stock
  • 1 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • Salt to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the minced shallot and cook until softened, about 2 minutes. Do not let it brown.
  3. Add the cracked peppercorns and cook for 1 minute until fragrant.
  4. If using, pour in the Brandy or Cognac. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan. This step takes about 2-3 minutes.
  5. Pour in the beef or chicken stock. Bring to a simmer and cook until the liquid reduces slightly, about 3 minutes.
  6. Stir in the heavy cream and Worcestershire sauce. Reduce the heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Do not boil rapidly.
  7. Taste the sauce and add salt as needed. If you prefer a smoother sauce, you can strain it, but leaving the peppercorns provides texture.
  8. Serve immediately over your cooked steak, chicken, or pork.

Notes

  • For a non-alcoholic version, skip the Brandy/Cognac and use the full 1 cup of stock in step 4, reducing it slightly before adding the cream.
  • To achieve a very thick sauce quickly, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk this slurry into the simmering cream mixture in step 4.
  • Use freshly cracked peppercorns for the best, boldest flavor in this rich cream sauce.

Nutrition

Find it online: https://cookingbyfelix.com/easy-creamy-peppercorn-sauce-recipe/