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This Peppercorn Cream Sauce is steak's best friend. It comes together in minutes and it's perfect for elevating a juicy steak to a whole other level. Try this sauce on Steak Frites with our homemade french fries.
Making this sauce in the same skillet that the steak is seared in is our favorite way to do it. The sauce will get a ton of extra flavor from all the steak juice and fond, and hey, you only have to pull out one skillet-- win, win.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: SAUTE
Add cooking oil to a skillet over medium heat and sauté the peppercorns for a few seconds until fragrant.
Then add in the garlic and sauté until just beginning to brown.
Turn off the heat and add in the brandy or cognac to deglaze the pan.
Turn the heat to low and allow the liquid to reduce to about half.
STEP 2: CREAM & BROTH
Increase heat to medium and add in the beef broth.
Allow to reduce by half (1-2 minutes).
Then add in the cream and Worcestershire and allow the sauce to thicken while occasionally stirring (1-2 minutes).
STEP 3: FINISH
Add in the butter and stir until it melts. Add additional salt to taste and serve.
INGREDIENTS
Enough for 2-3 steaks
1 TBSP high-heat cooking oil
1 TBSP black peppercorns, coarsely crushed
2 cloves garlic, minced
1/4 C brandy or cognac
1/2 C beef stock
1/2 C heavy cream
2 tsp Worcestershire
2 TBSP butter, unsalted
Salt to taste
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