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Perfect Steak with Peppercorn Sauce Recipe

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Steak with Peppercorn Sauce is a classic and elegant dish that elevates a simple steak dinner into something special. Tender, perfectly cooked steak is paired with a rich, creamy peppercorn sauce made with heavy cream, brandy (or broth), and a generous amount of cracked black pepper. This dish is ideal for a special occasion or a luxurious weeknight meal that’s sure to impress.

 

Ingredients

Scale

For the Steak:

  • 4 steaks (ribeye, sirloin, or your preferred cut)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon butter

For the Peppercorn Sauce:

  • 2 tablespoons black peppercorns, crushed
  • 1/4 cup brandy (or use beef broth if you prefer)
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • Salt, to taste

Instructions

  • Prepare the steaks:
    • Season the steaks generously with salt and freshly ground black pepper on both sides.
    • Heat olive oil or vegetable oil in a large skillet over medium-high heat.
    • Once the pan is hot, add the steaks and cook to your desired level of doneness (about 3-4 minutes per side for medium-rare, depending on the thickness of the steak).
    • Once cooked, remove the steaks from the skillet and set aside to rest while you make the sauce.
  • Make the peppercorn sauce:
    • In the same skillet, reduce the heat to medium and add the crushed black peppercorns. Sauté them in the residual oil for about 1-2 minutes, being careful not to burn them.
    • Pour in the brandy (or beef broth if not using brandy), scraping up any flavorful bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until the liquid reduces slightly.
    • Add the beef broth and let it simmer for another 3-4 minutes to reduce further.
    • Stir in the heavy cream and Dijon mustard, continuing to cook until the sauce thickens (about 2-3 minutes).
    • Finish the sauce with a tablespoon of butter for extra richness and adjust the seasoning with salt, if necessary.
  • Serve:
    • Place the steaks on serving plates and spoon the peppercorn sauce over the top. Serve immediately with your favorite sides.

Notes

  • You can use any cut of steak you prefer, but cuts like ribeye, filet mignon, or sirloin work especially well for this dish.
  • If you prefer a milder sauce, reduce the amount of crushed peppercorns or use a combination of black and white pepper.
  • For an extra touch, garnish with fresh herbs such as parsley or thyme.
  • The sauce can also be made in advance and reheated when needed, but fresh sauce will yield the best flavor.

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