Steak with Peppercorn Sauce

The aroma of hitting a hot skillet with steak still reminds me of my first attempt at peppercorn sauce. I was trying to impress someone special, and instead of carefully crushing the peppercorns, I grabbed a hammer and ended up with pepper everywhere except the pan. Now I know better, and that sauce has become the reason I actually look forward to cooking at home on random Tuesdays.

Last winter, my sister came over after a terrible week at work, and I made this for us without telling her what we were having. The way she closed her eyes after that first bite of sauce told me everything. Sometimes food just needs to say what words cannot, and this recipe speaks volumes.

Ingredients

• 2 boneless beef steaks: Ribeye gives you the most flavor and natural tenderness, but sirloin works beautifully too if you prefer something leaner
• 1 tablespoon olive oil: Use a neutral oil with a high smoke point since we will be cooking at higher temperatures
• Salt and freshly ground black pepper: Generously season both sides because this creates the crucial crust that holds all the flavor
• 2 tablespoons whole black peppercorns: Lightly crush these with a mortar and pestle or the bottom of a heavy pan, not a hammer like I once used
• 2 tablespoons unsalted butter: This creates the silky base for the sauce and adds that rich finish
• 1 small shallot: Finely chopped so it melts into the sauce rather than staying chunky
• 80 ml brandy or cognac: The alcohol cooks off completely, leaving behind an incredible depth of flavor
• 120 ml beef stock: Use homemade stock if you have it, but a good quality store-bought one works perfectly fine
• 120 ml heavy cream: This transforms the sauce into something luxuriously smooth and restaurant worthy

Instructions

Bring the steaks to room temperature:

Take them out of the refrigerator at least 30 minutes before cooking so they cook evenly

Season generously:

Pat both steaks completely dry with paper towels, then season both sides liberally with salt and pepper

Get the skillet hot:

Heat the olive oil in a heavy skillet over medium-high heat until it shimmers and moves easily across the pan

Sear the steaks:

Add the steaks and cook for 2 to 4 minutes per side until a beautiful crust forms, aiming for 54°C internal temperature for medium-rare

Let them rest:

Transfer the steaks to a plate and tent them loosely with foil while you make the sauce

Start the sauce base:

Reduce the heat to medium, melt the butter in the same skillet, then add the crushed peppercorns and shallot for 1 to 2 minutes until fragrant

Add the brandy:

Pour in the brandy carefully and let it bubble for about 1 minute while scraping up all the browned bits from the bottom of the pan

Build the sauce:

Pour in the beef stock and let it simmer until reduced by half, then stir in the heavy cream and simmer for another 2 to 3 minutes

Finish and serve:

Season the sauce with salt to taste, then return the steaks to the pan for 1 minute or spoon the sauce generously over them before serving

Save

This recipe turned a rainy Sunday into the kind of memory that still makes me smile whenever I smell peppercorns hitting hot butter. Sometimes the best evenings are the ones that start with nothing more than good food and even better company.

Choosing the Right Cut

I have tried nearly every cut imaginable, and ribeye remains my absolute favorite for this sauce because its natural marbling keeps everything juicy. If you prefer something leaner, a filet mignon works beautifully, though you might need to reduce the cooking time slightly to prevent it from drying out.

Mastering the Sauce

The secret is in the reduction step where the beef stock concentrates all those flavors from the meat. Do not rush this part, because those extra minutes are what transform a simple cream sauce into something that makes people ask what you did differently.

Perfect Pairings

Simple sides work best because the sauce is already so rich and flavorful. I usually serve this with something that can soak up all that extra sauce without competing with it.

• Creamy mashed potatoes or roasted fingerling potatoes
• Sautéed green beans with garlic or roasted asparagus
• A simple green salad with a light vinaigrette to cut the richness

Save

Some recipes are just worth keeping, and this one has earned its permanent place in my kitchen rotation.

Recipe FAQs

→ What cut of beef is best for this dish?

Ribeye, sirloin, or filet mignon steaks work well due to their tenderness and flavor.

→ How do I achieve the perfect medium-rare steak?

Sear the steaks for 2-4 minutes per side on medium-high heat, aiming for an internal temp of 54°C (130°F).

→ Can I substitute the brandy in the sauce?

Yes, you can use cognac or omit the alcohol, replacing it with extra beef stock for depth.

→ How do I make the sauce less rich?

Swap heavy cream with half-and-half for a lighter but still creamy texture.

→ What sides pair well with this dish?

French fries, mashed potatoes, or steamed vegetables complement the steak and sauce beautifully.