A peppercorn steak sauce is the classic steakhouse accompaniment that elevates a simply seared steak into a restaurant quality plate. All you need is a Filet Mignon or your favorite steak and the sauce is made in the same pan you cooked the steak in. This luscious steak sauce recipe is so easy to make at home following the simple tutorial below.
This Peppercorn Steak Sauce recipe is a classic that you probably had at a fancy restaurant. But today we’re making it at home with simple easy to follow step by step.
For simplicity today’s recipe is made using a Filet Mignon, however you can use a Ribeye Steak or even a NY Strip Steak.The secret is in the sauce!
The sauce relies on browned bits, cracked peppercorns for heat and texture, a deglaze and a rich finish of cream or butter. It’s fast, elegant, and extremely forgiving, ideal when you want a decadent sauce that still allows the steak to shine.
What is Peppercorn Steak Sauce?
Peppercorn sauce (often called steak au poivre in French) typically features cracked black or green peppercorns, a pan fond deglazed with stock or wine, and cream finished with butter and sometimes Dijon or Worcestershire for depth.
Green peppercorns in brine give a bright, slightly floral note while black peppercorns provide dry heat and crunch. The technique is as simple as searing the steak, reserving the pan bits, deglazing and finishing the sauce.
This sauce is lusciously rich, and doesn’t overwhelm the steak. You can use it with any cut of steak that you love, and you can make it as sharp or creamy as you prefer by adjusting cream and peppercorns.
Why You’ll Love This Peppercorn Steak Sauce
- It’s TASTY and Luscious, melt in your mouth smooth and absolutely heavenly to pair with any steak!
- You feel like you have instant restaurant quality. It’s a well renowned dish that you’ll pay a lot to order outside!
- This recipe is a one pan meal–no fuss and no extra cleanup.
- The peppercorn steak sauce pairs so well with any cut of steak you have, so skip the Filet Mignon if it’s pricey and use a sirloin.
- The texture of the crushed and sharp peppercorns with the smooth and creamy cream sauce is unbeatable!
- This recipe is super customizable! Make it extra creamy by adding in more cream or extra sharo by adding in extra peppercorns.
Ingredients You’ll Need
- Steak. Use your favorite cut of steak, it can vary from fancy and expensive to affordable and simple. You can add the steak in the fridge for 15 minutes before cooking to maintain the temperature of the steak.
Our favorite types of steak to use here are: Filet Mignon, Ribeye Steak, Best NY Strip. - Butter. We use unsalted butter, always.
- Peppercorns. Use a blend of green peppercorns in brine and black dried peppercorns crushed coarsely.
- Seasoning. A simple salt and pepper seasoning is best.
- Fresh herbs. We use fresh thyme as it compliments the sauce beautifully.
- Dijon Mustard. Adds some depth of flavor to the sauce.
- Worcestershire Sauce. For a great depth of flavour to the sauce.
- Stock or Broth. To deglaze the pan, and often you’ll find recipes use wine or brandy.You won’t notice the alcoholic taste, but we still prefer stock.
- Cream. For the most luscious finish and ending to the sauce.
- Extra. Minced shallots and garlic which would be added before deglazing the pan for extra flavor to the sauce.
How to Make Peppercorn Steak Sauce Step-by-Step
Sear The Steak
- Start by seasoning your steaks on both sides with salt and generous amount of coarse black pepper.
- Im a heavy duty cast iron pan, add oil and butter and let it heat up over medium high heat.
- Add the steaks and sear on both sides until golden.
- Make sure you sear all sides of the steak not just front qnd back, for a deep golden color and maximum flavor.
- After searing steaks, add the thyme and let it release some of the flavors for just 1 minute.
- If using aromatics, this is the time to add in shallots and garlic and cook them for just 2 minutes.
Deglaze the Pan
- Now you’re going to deglaze the steak drippings using stock. This is KEY to making the perfect sauce!
- The pan drippings has all the flavors you need, so for that the sauce is made in the same pan.
- Now the steak juices along with the dijon, stock and Worcestershire sauce are going to create the best steak sauces for you!
- Simmer and reduce the sauce for 10-15 minutes over low heat.
Finish the Creamy Sauce
- Finish with cream. You’re going to lower heat and stir in heavy cream (18% or more).
- Simmer the cream sauce on low heat until it coats the back of a spoon. This takes 2-3 minutes.
- And you have yourself a creamy peppercorn sauce to serve with your steak!
Tips for Perfect Peppercorn Steak Sauce
- Use a heavy duty pan, always. The same pan will be used for the steak and sauce so make sure it can catch steak drippings for maximum flavor of the sauce.
- Pick your favorite type of steak, something affordable like a sirloin works great. A premium pick would be the Filet Mignon Recipe or Ribeye Steak or NY Strip Steak.
- Don’t burn the black pepper when cooking!
- Crush black pepper just before cooking for the freshest aromatic oils.
- Balance salt & acid from the brined green peppercorns. Always taste the brined peppercorns as they may be too salty depending on the brand.
- Worcestershire sauce and dijon mustard add so much depth of flavor to the sauce.
- Use good quality stock, preferably beef stock.
- Always use high fat cream. 18% is the minimum and 35 % is recommended. If you use half n half or less than 18%, you risk the sauce splitting.
- When adding cream, keep the sauce at a gentle simmer. A harsh rolling boil can split cream, so it’s not meant to be boiling.
- If for any reason your cream splits up, whisk in a dab of cold butter to stabilize the sauce again.
- This recipe is 15 minutes all in all depending on the thickness of the steak and doneness you prefer. The sauce itself comes together in about 8–12 minutes. So it’s a great weeknight treat!
Variations & Substitutions
- Black peppercorn sauce: use coarsely cracked black peppercorns for stronger, drier heat and omit the green peppercorn brine.
- Green peppercorn sauce: use canned green peppercorns in brine for a bright, tangy lift. Make sure to drain the peppercorns and check the saltiness of the brine before adding it in.
- Dairy free option: finish with coconut cream instead of cream.
- Mushroom Sauce: follow the Filet Mignon Recipe
What’s the difference between black peppercorn and green peppercorn sauce?
Black peppercorn sauce that’s coarsely cracked has a more assertive, sharp, dry heat and crunchy texture. Green peppercorn sauce usually come from brined green peppercorns is milder, fruitier and slightly tangy. Both pair beautifully with steak. If you want a more delicate flavor, the green peppercorns are often preferred.
Can I make peppercorn sauce without alcohol?
Yes. Skip the brandy as we did here and deglaze with beef stock , and add in some peppercorn brine for complexity.
How do I avoid a grainy or split sauce?
With creaky sauces, always keep the heat low. A moderate simmer is BEST for cream sauces. If the sauce begins to separate, remove it from heat and whisk in a small cold butter cubes. This will bring the sauce back together.
How long does peppercorn sauce keep?
Refrigerate in an airtight container for 2–3 days. Rewarm gently over low heat and add a splash of stock or cream if it feels too thick.
Is peppercorn sauce the same as steak au poivre?
Steak au poivre is the full dish meaning a pepper crusted steak served with a ream pan sauce. Peppercorn sauce is the pan sauce element that accompanies steak au poivre.
What steaks pair best with peppercorn sauce?
Rich cuts with good searing surface pair best. Try a Ribeye Steak or a Filet Mignon Recipe. An affordable option would be the sirloin.
Peppercorn Steak Sauce
Ingredients
Steak
- 4 pieces tenderloin 6 0z, defrosted
- 1 1/2 teaspoon salt
- 1 1/2 Tablespoon coarse ground pepper to taste
- 2 tablespoons butter
- 3-4 sprigs of fresh thyme
Creamy Peppercorn Sauce
- 2 tablespoons Worcestershire Sauce
- 1 cup cream 18% or more
- 1/2 teaspoon salt
- 1 - 2 Tablespoons Coarse Peppercorns or whole green peppercorns in brine
- 2 Tablespoons fresh thyme leaves
Instructions
-
Preheat a heavy duty pan over medium high heat.
-
Season the steak generously on both sides with salt and extra black pepper as needed.
-
Add the butter to the pan and then sear the steak for 4-5 minutes per side, also sear the steak on all sides.
-
Add the Worcestershire sauce and cream and bring to a simmer over medium heat.
-
Simmer the sauce with the steak for about 5 minutes until the sauce has thickened.
-
Season the sauce with salt and coarse ground pepper, and finish with fresh thyme leaves.
-
Serve the steak with some steamed broccoli or air fried broccoli.
Recipe Video
Recipe Notes
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Tips for Perfect Peppercorn Steak Sauce
- Use a heavy duty pan, always. The same pan will be used for the steak and sauce so make sure it can catch steak drippings for maximum flavor of the sauce.
- Pick your favorite type of steak, something affordable like a sirloin works great. A premium pick would be the Filet Mignon Recipe or Ribeye Steak or NY Strip Steak.
- Don’t burn the black pepper when cooking!
- Crush black pepper just before cooking for the freshest aromatic oils.
- Balance salt & acid from the brined green peppercorns. Always taste the brined peppercorns as they may be too salty depending on the brand.
- Worcestershire sauce and dijon mustard add so much depth of flavor to the sauce.
- Use good quality stock, preferably beef stock.
- Always use high fat cream. 18% is the minimum and 35 % is recommended. If you use half n half or less than 18%, you risk the sauce splitting.
- When adding cream, keep the sauce at a gentle simmer. A harsh rolling boil can split cream, so it's not meant to be boiling.
- If for any reason your cream splits up, whisk in a dab of cold butter to stabilize the sauce again.
- This recipe is 15 minutes all in all depending on the thickness of the steak and doneness you prefer. The sauce itself comes together in about 8–12 minutes. So it's a great weeknight treat!
Variations & Substitutions
- Black peppercorn sauce: use coarsely cracked black peppercorns for stronger, drier heat and omit the green peppercorn brine.
- Green peppercorn sauce: use canned green peppercorns in brine for a bright, tangy lift. Make sure to drain the peppercorns and check the saltiness of the brine before adding it in.
- Dairy free option: finish with coconut cream instead of cream.
- Mushroom Sauce: follow the Filet Mignon Recipe
What’s the difference between black peppercorn and green peppercorn sauce?
Black peppercorn sauce that's coarsely cracked has a more assertive, sharp, dry heat and crunchy texture. Green peppercorn sauce usually come from brined green peppercorns is milder, fruitier and slightly tangy. Both pair beautifully with steak. If you want a more delicate flavor, the green peppercorns are often preferred.
Can I make peppercorn sauce without alcohol?
Yes. Skip the brandy as we did here and deglaze with beef stock , and add in some peppercorn brine for complexity.
How do I avoid a grainy or split sauce?
With creaky sauces, always keep the heat low. A moderate simmer is BEST for cream sauces. If the sauce begins to separate, remove it from heat and whisk in a small cold butter cubes. This will bring the sauce back together.
How long does peppercorn sauce keep?
Refrigerate in an airtight container for 2–3 days. Rewarm gently over low heat and add a splash of stock or cream if it feels too thick.Â
Is peppercorn sauce the same as steak au poivre?
Steak au poivre is the full dish meaning a pepper crusted steak served with a ream pan sauce. Peppercorn sauce is the pan sauce element that accompanies steak au poivre.
What steaks pair best with peppercorn sauce?
Rich cuts with good searing surface pair best. Try a Ribeye Steak or a Filet Mignon Recipe. An affordable option would be the sirloin.Â
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