Simple Peppercorn Sauce

This simple peppercorn sauce is a proper steak-night classic. Rich, creamy, peppery and full of flavour, it is the kind of sauce that takes a good steak dinner and makes it feel a bit more special.

You do not need loads of ingredients, and you do not need to overcomplicate it. A few crushed black peppercorns, a splash of brandy, some cream, and the juices from a freshly cooked steak are enough to make a brilliant sauce.

What is peppercorn sauce?

Peppercorn sauce is a creamy steak sauce made with cracked black peppercorns, cream and pan juices. It is usually served with steak, but it also works well with chicken, pork and other grilled meats.

The key is to use the same pan you cooked your steak in. Those leftover juices and browned bits in the pan add loads of flavour to the sauce.

Ingredients

• 2 tbsp black peppercorns
• 4 steaks of your choice, such as sirloin steak
• 25g butter
• 1 tbsp olive oil
• 2 tbsp brandy
• 150ml double cream or crème fraîche
• Salt, to taste

Method

1. Roughly crush the black peppercorns. You can do this with a pestle and mortar, or by placing them in a bag and crushing them gently with a rolling pin.
2. Tip the crushed peppercorns onto a plate, then press the steaks into them so the peppercorns stick to both sides.
3. Heat the butter and olive oil in a frying pan over a medium-high heat.
4. Cook the steaks to your liking, then remove them from the pan and leave them to rest on a warm plate.
5. Keep the pan juices in the pan. Add the brandy, then carefully remove the pan from the heat before lighting it. Once the flames have gone out, return the pan to a gentle heat.
6. Stir in the double cream or crème fraîche, season with salt, and warm the sauce through slowly until it thickens slightly.
7. Pour the peppercorn sauce over the rested steaks, or serve it on the side.

Do you have to use brandy?

Brandy gives peppercorn sauce that classic steakhouse flavour, but you can leave it out if you prefer.

If you do not want to use brandy, simply make the sauce with the steak pan juices, cream and peppercorns. It will still be creamy, peppery and delicious, just without that extra depth from the alcohol.

What steak goes best with peppercorn sauce?

Peppercorn sauce works well with most steaks, but it is especially good with sirloin, ribeye, rump and fillet.

Sirloin is a great choice because it has proper steak flavour while still being fairly lean. Ribeye works well if you want something richer, with more marbling and fat.

If you are choosing between cuts, read our guide to sirloin vs ribeye, or our guide on how to cook steak in a pan.

Tips for making simple peppercorn sauce

• Use the same pan you cooked the steak in for the best flavour.
• Crush the peppercorns roughly rather than grinding them into a powder.
• Warm the cream gently once added so the sauce does not split.
• Rest the steak before serving so the juices settle back through the meat.
• Serve the sauce over the steak, or on the side if you prefer.

FAQs about simple peppercorn sauce

Can you make peppercorn sauce without brandy?

Yes, you can make peppercorn sauce without brandy. The sauce will still work with cream, crushed peppercorns and the steak pan juices.

Can you use crème fraîche instead of double cream?

Yes, crème fraîche can be used instead of double cream. It gives the sauce a slightly tangier flavour and still works well with steak.

Why has my peppercorn sauce split?

Peppercorn sauce can split if it is heated too aggressively once the cream has been added. Keep the heat gentle and warm the sauce slowly.

Can you make peppercorn sauce ahead of time?

You can make it ahead, but it is best made fresh in the same pan used to cook the steak. If reheating, warm it gently and avoid boiling it hard.

What else can you serve peppercorn sauce with?

Peppercorn sauce is best known as a steak sauce, but it also works well with chicken, pork chops, burgers and chips.