Brandy Peppercorn Sauce for Steak - Girl Carnivore (2024)

Table of Contents

1. Save This Recipe ✉️
2. What Is Peppercorn Sauce?
1. What Does Peppercorn Sauce Taste Like?
3. Girl Carnivore Pro Tip
4. Peppercorn Steak Sauce Ingredients
5. How to make Creamy Peppercorn Sauce
6. Peppercorn Sauce Recipe Tips
7. Steak Recipes to pair this with
8. Storing Peppercorn Sauce for Steak
9. Save This Recipe ✉️
10. Creamy Peppercorn Sauce Recipe

Girl Carnivore Pro Tip

This recipe is best using the same pan that just cooked steak without washing it in between. Simply make this lovely sauce directly in the pan while the steaks rest. The steak drippings add a fantastic depth to this great recipe, and when you deglaze, you get an even more meaty flavor.

Peppercorn Steak Sauce Ingredients

• Shallots
• Butter – we always use unsalted butter
• Brandy or cognac – see our notes below
• GirlCarnivore Oooomami, my umami mushroom powder or your favorite mushroom powdered. Worcestershire sauce is another great way to add umami if you don’t have mushroom powder.
• Sprigs Tarragon, thyme, or rosemary
• Black Peppercorns or thick-grain crushed black pepper. We like to use a mix of whole peppercorns and crushed peppercorns to add texture and flavor. You can grind these in a traditional mortar and pestle for a rustic mix of thicker crushed peppercorns. We don’t recommend a spice grinder as it can quickly make the pepper too fine.
• Beef stock – bone broth or beef broth also work.
• Heavy cream

How to make Creamy Peppercorn Sauce

1. Add the butter to a large cast iron skillet preheated over medium to medium-high heat. Once the butter has melted, add the shallots and saute until translucent.
2. Deglaze with a splash of brandy by carefully pouring in a little. The cool liquid hitting the hot pan will instantly bubble, steam, and boil rapidly, so use caution. Use a wooden spoon to scrape up the browned bits on the bottom of the pan (see our suggestion above about using a pan that just cooked a steak in it for even more flavor). Then, allow the liquor to simmer and reduce by half.
3. Then reduce the heat to medium high and slowly add in the beef stock, fresh tarragon, and peppercorns; whisk to combine.
4. Simmer for another 3-5 minutes before removing the pan from the heat and slowly adding in the cream.
5. Next, return to medium-low heat and simmer until the peppercorn sauce thickens and has reduced by half, which will take another 3 to 5 minutes.
6. Finally, remove the tarragon stems and season with salt to taste.If you want a fresh color, add a little fresh minced tarragon at the end before serving.

Peppercorn Sauce Recipe Tips

We use brandy in this peppercorn sauce recipe, but bourbon, cognac, or whiskey will also work.The liquor does cook out, leaving a subtle unique flavor from the brandy. However, adding extra beef broth or stock will work if you are opposed to using spirits in your cooking.

Really want to take this recipe up a notch? Add sauteed portobello mushrooms to this delicious sauce just at the end before spooning over the steaks.

We use tarragon for a subtle herb flavor to emphasize our favorite steaks, but rosemary and thyme will both work in this recipe. Just keep in mind rosemary is a stronger, more pungent herb.