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This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!
Ingredients to make creamy peppercorn sauce
Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.
In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.
Let’s whip up this tasty steak sauce
Heat a small saucepan on the stove to medium heat. Add butter.
When it melts, whisk in beef stock…
add the dijon mustard and heavy cream…
and then it’s time for the flavor-punch… add crushed peppercorns and salt.
Stir regularly as sauce thickens for 5-10 minutes.
It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.
Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.
Immediately pour sauce on food or transfer to a sauce cup.
Creative ways to play with the flavor
Add a splash of red wine or brandy.
My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.
Substitute green peppercorns.
The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.
Add caramelized shallots or onions.
Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!
Want some more sauce ideas? Check out my free sauce recipe ebook!
Add big flavor with DIY condiments
Creamy peppercorn sauce
Amp up Alfredo sauce from a jar
Jalapeno ranch dressing
Tomato sauce from crushed tomatoes
Cilantro lime dressing
Marinate chicken breasts in balsamic dressing
Sous vide steak marinade
Sous vide chicken breast marinade
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Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go
This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.
Video
Notes
See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
½ tbsp sunflower oil if you've just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.
If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.
Pour the stock into the pan (no need to clean it first) and boil to reduce by half, then add the garlic, brandy, Worcestershire sauce, mustard, cream and crushed black peppercorns. Stir together as you bring to the boil over a high heat.
More specifically— the Aztecs. Chilli is believed to be one of the earliest plants cultivated by humans, and archaeologists have found evidence of its use by the Aztecs as far back as 7000 BC. The first hot sauce in the world, most likely, consisted of ground-up chillies mixed with water and herbs.
The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.
Steak marinades are used by letting the meat sit in the marinade for a period of time before it is cooked. This allows the marinade to tenderize the steak while infusing it with flavor. Steak sauce, on the other hand, goes on the steak after it is finished cooking.
Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.
Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.
Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard.
Black peppercorns, which are the most common, are picked before the berry is just ripe. They therefore have the strongest flavour of the peppercorn varieties – slightly hot with a tiny bit of sweetness. White peppercorns are a lot less strong and pungent than black peppercorns.
Whataburger Creamy Pepper Sauce is a great burger topping, sandwich spread, or dipping sauce. Chipotle peppers in adobo gives it the right amount of flavor and spicy kick.
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