(Without Brandy) For Steak Recipe


Peppercorn sauce is a great steak sauce that is easy khổng lồ make & tastes absolutely perfect on steaks as well as chicken. It’s a classic steakhouse sauce that will only take you 5 minutes khổng lồ make and features crushed peppercorns, shallot, cognac, beef stock, and cream.

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The quickest way to dress up a steak or a piece of chicken is with a delicious sauce, but it doesn’t have to lớn take hours of simmering on the stove. In fact, some of the best pan sauces will only take you about 5 minutes.

Just like this classic peppercorn sauce, which only needs a handful of ingredients, và it’s ready to serve in just 5 minutes.You will make it right in the pan where you cooked those beautiful steaks & take on even more flavor.

Depending on the temperature that you like your steaks, the whole dish can take you about 15 minutes to lớn prepare. Just don’t forget khổng lồ rest your steaks & let them warm up for 30 minutes before cooking them!

Ingredients for Peppercorn Sauce:


Whole peppercorns – I highly recommend toasting whole spices before using them, since it enhances both the flavor & aroma of the recipe. Feel không tính tiền to use multi-colored peppercorns if you are feeling adventurous, or try green peppercorns if you want it less spicy.Shallot – A relative of onion and garlic, this bulb vegetable has a sweeter & more delicate overall taste.Cognac – you can also use brandy.Heavy whipping cream – I bởi vì not recommend substituting this!Salt – Taste the finished hàng hóa first before adding any salt và adjust as needed.

What if I can’t use alcohol?

Cognac or brandy will địa chỉ cửa hàng a lot of deep flavor khổng lồ the sauce but if you absolutely have to, you can substitute non-alcoholic red wine or reduced beef stock mixed with 1 tsp Worcestershire sauce.

To reduce beef stock, simply simmer 1 cup of beef stock until it gets down khổng lồ 1/4 cup. When beef stock is reduced, it has a much deeper and richer flavor, which will be good in the sauce.

Serving Suggestions

Not only is this peppercorn sauce perfect on your favorite steak, but the rich flavors complement plenty of other dishes.

Spoon some over chicken, pork, Portobello mushrooms, or even roasted vegetables!


How khổng lồ Make Peppercorn Sauce

Prepare the steaks.

Make sure lớn take the steaks out of the refrigerator và out of the package 30-45 minutes before cooking. Let them rest on the cutting board.

Dice shallot & measure out all other ingredients before starting to cook.

Toast whole peppercorns.

First, warm a dry skillet on the stove and địa chỉ the whole spices. Give the pan a shake every so often to lớn prevent burning and remove from heat once there’s a strong aroma.

Take the peppercorns out, let them cool, và place them into the pepper grinder or spice mill. Grind it in coarse setting & set aside.


Cook the steaks.

Use the same pan to cook the steaks as you will to lớn cook the pepper sauce, the drippings from the meat will make the sauce extra rich.

Pat the steaks dry và generously season with salt và pepper on both sides right before adding them to the pan lớn cook!

Spread some oil in the pan and pan-sear the steaks until they reach the desired temperature and take them out of the pan. Take them out & set aside khổng lồ rest while you prepare the sauce.


Sauté minced shallots.

Add the shallots to the pan with steak drippings and cook until they start to lớn soften và turn a golden brown color.



Scrape up any bits that are stuck.

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This is where all of the flavor is, so be sure khổng lồ run your spatula along the bottom of the entire pan and stir everything together.

Simmer with beef stock.

Stir until everything is well combined, then simmer until the liquid is reduced by about half.


Add ground pepper and cream.

Reduce the heat, then stir in the remaining ingredients until well combined.


Cook until thickened.

Let it gently simmer over medium lớn medium-low heat for just about a minute or two. The pepper sauce is ready to lớn serve when you can drag a spatula through the mixture & the space doesn’t close back up immediately.


Helpful Tips và Tricks

Cool the peppercorns first. Otherwise, the residual heat will create steam inside the grinder and cause the spice khổng lồ clump.Don’t have a spice grinder? Crush the pods with a rolling sạc or mortar and pestle. I’ve even converted my small coffee grinder into a spice grinder.Skip the drippings. If you’re not cooking steak in the pan first, melt 2 tablespoons of butter in a clean pan before adding the shallots. Proceed with the rest of the sauce steps as it states in the recipe.Use room temperature cream. When cold dairy is combined with hot ingredients, it could often curdle. Allowing it to lớn warm on the counter first will result in a smoother consistency. Don’t let the cream boil hard – this could also cause cream to lớn curdle. So lower the heat before adding cream to the pan và let it gently simmer.

Storage and Reheating

Homemade peppercorn sauce can be kept in the refrigerator for up khổng lồ 3 days. Allow it lớn cool slightly before transferring lớn a container with an air-tight lid or a glass jar with a lid.

If you’d like, you can even whip some up ahead of time and cook your steaks in the oven or if the weather permits, make grilled ribeye steaks instead.

Warm it on the stove, over medium-low heat and stirring frequently, to lớn prevent any scalding or separation.


Creamier options, like alfredo and vodka sauce, can also be made right at trang chủ and taste better than anything from a jar.

While these are often mixed with pasta, you can easily spoon some over grilled meats, seafood, và roasted vegetables as well. Both taste great on pizza as well!

For another steak night, impress your loved ones with Steak Diane và the amazing sauce it comes with.

Or, try my homemade teriyaki to lớn include some Asian flavors into your next meal. Use it as a marinade, for simmering, or as a tasty dip!