Go Back
Close-up of sliced medium-rare steak on a grey plate with creamy tan peppercorn sauce and fresh thyme. (Peppercorn Sauce Recipe)

Peppercorn Sauce Recipe: The Secret to Professional Steakhouse Results

A luxurious, restaurant-quality Peppercorn Sauce Recipe featuring a creamy tan reduction of Cognac, heavy cream, and dual-textured peppercorns. Perfectly paired with seared medium-rare steak and garnished with fresh thyme for a classic French finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Steak Base
  • 2 lbs Steak (Ribeye or Filet Mignon) Sliced into thick strips
  • 1 tbsp Neutral Oil For searing
Peppercorn Sauce
  • 2 tbsp Black Peppercorns Roughly crushed
  • 1 tbsp Green Peppercorns Whole, in brine
  • 2 tbsp Shallots Finely minced
  • 1/4 cup Cognac or Brandy For deglazing
  • 1/2 cup Beef Stock Low sodium
  • 1 cup Heavy Cream 240ml
  • 2 tbsp Unsalted Butter Cold
  • 1 sprig Fresh Thyme For garnish

Equipment

  • 1 12-inch Stainless Steel Skillet Essential for creating a flavorful pan fond.
  • 1 Mortar and Pestle For roughly crushing whole black peppercorns.

Instructions
 

Searing the Meat
  1. Season steak strips with salt and sear in a hot skillet with oil until a deep golden-brown crust forms and center is medium-rare.
  2. Remove steak to a plate to rest, allowing juices to pool at the base.
Developing the Sauce
  1. Sauté shallots in the same pan, then deglaze with Cognac, scraping up the flavorful fond.
  2. Add stock and both types of peppercorns; reduce by half before whisking in heavy cream until a tan, thick consistency is achieved.
  3. Whisk in cold butter and collected meat juices for a glossy finish. Pour over sliced steak and garnish with thyme.

Notes

Always use whole peppercorns and crush them yourself for the best texture.
Ensure the cream is at room temperature to prevent the sauce from breaking when added to the hot pan.
QR Code linking back to recipe