Description
Whip up an easy creamy peppercorn sauce for steak in 15 minutes! This quick recipe adds rich flavor to any dinner. Perfect for busy weeknights.
Ingredients
Scale
- Sauce Base:
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- Flavor Builders:
- 1.5 tablespoons green peppercorns (in brine), drained and gently crushed
- 1 cup low-sodium beef broth
- 1 tablespoon Cognac or brandy (optional)
- Creaminess & Finish:
- 1/2 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Optional Enhancements:
- Pinch of red pepper flakes for heat
- Dash of favorite hot sauce
Instructions
- Prep Your Peppercorns:: First things first, get those green peppercorns ready! I usually drain them from their brine, give them a quick rinse under cold water, and then put them on a cutting board. Grab the back of a heavy pan or a mortar and pestle and gently crush them. You want them mostly broken, not a fine paste. This step is crucial for releasing their flavor into our easy creamy peppercorn sauce for steak. Don’t skip it, or you’ll end up with whole, mild little balls, and we want that burst of flavor!
- Sauté Aromatics:: Melt your butter in a small saucepan over medium heat. Once it’s shimmering, toss in your finely minced shallots. Stir them around for about 2-3 minutes until they start to soften and become translucent. Then, add your minced garlic and cook for another minute, until it’s fragrant. Oh, that smell! It always reminds me of cozy dinner nights. Just be careful not to let the garlic burn; it turns bitter super fast, and that’s a flavor no one wants in their sauce.
- Deglaze with Broth:: Pour in your beef broth, scraping up any delicious bits stuck to the bottom of the pan. This is where all those flavors really start to meld together. Bring it to a gentle simmer and let it reduce by about half, which usually takes around 5-7 minutes. You’ll notice the liquid getting a bit thicker and more concentrated. If you’re feeling fancy, this is also where you’d add a splash of cognac or brandy and let it cook down for a minute.
- Add Peppercorns & Cream:: Now, stir in your crushed green peppercorns. Let them simmer in the broth for a minute or two to really infuse their unique, tangy flavor. Then, slowly pour in your heavy cream, stirring constantly. Watch as the sauce transforms into that beautiful, rich color. This is the moment I always get excited, seeing the easy creamy peppercorn sauce for steak come to life! Bring it back to a gentle simmer, but don’t let it boil vigorously; cream can separate.
- Thicken and Season:: Continue to simmer the sauce gently for another 3-5 minutes, stirring occasionally, until it thickens to your desired consistency. It should coat the back of a spoon nicely. Taste it! This is super important. Add salt and freshly ground black pepper to taste. Remember, the broth and peppercorns already have some salt, so go easy at first. I always find myself adding more pepper because I just love that kick!
- Serve & Enjoy:: Remove the pan from the heat. Give the sauce one final stir. It should be glossy and smooth, ready to pour generously over your perfectly cooked steak. Honestly, the aroma alone is enough to make your mouth water! This easy creamy peppercorn sauce for steak truly elevates any cut of beef. Don’t be shy; spoon it over everything. I usually have a little extra just for dipping my roasted potatoes. So good!