Steak in Pepper Sauce – Absolutely Beautiful – Just the Best

One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns.

A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. And it’s made with just 4 ingredients. Four. FOUR!!!

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Creamy Peppercorn Sauce – a Steakhouse classic

Creamy Peppercorn Sauce was always my first choice at steakhouses which I frequented quite regularly back in my corporate days.

Having traded in suits and heels for an apron, there’s no corporate lunches for me anymore. I make my steaks at home!

There are a handful of truly great sauces in this world that are deceptively simple to make, and this creamy pepper sauce for steak is one of them.

How to make Creamy Peppercorn Sauce

This is an exceptionally simple sauce to make with few ingredients, making for a quick dinner any night:

  • Cook steak to your taste, then remove and rest while you make the sauce;
  • Make sauce: In the same pan, add brandy or cognac, simmer rapidly for 1 minute until the alcohol smell is gone;
  • Add beef broth/stock, and simmer rapidly until it reduces by half (intensifies the flavour);
  • Stir through cream and crushed peppercorns. Serve over steak!


  • The alcohol brings incredible depth of flavour to the sauce, it’s the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but I’ve made this plenty of times with marsala too. I love ’em all!
  • Using freshly crushed peppercorns are best for a really great pepper flavour. Or use canned green peppercorns for less heat.

Steak in Pepper Sauce

Steak in Pepper Sauce

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