Creamy Peppercorn Sauce

Prep Time: 10 minutes

Serving: 4

A Word From The Cook

An amazing sauce for a steak, you’ll be looking for other things to pour it on!  A variation is to sauté quartered mushrooms and add them to the sauce just as it is thickening.


  • 1/4 Cup Brandy / Cognac or Bourbon
  • 3/4 Cup Beef Stock
  • 1/2 Cup 35% Cream
  • 2 Tbsp Whole Peppercorns (crushed with a mortar / pestle, leaving a few whole)


  1. In a cast iron skillet, heat the Brandy/Cognac or Bourbon.
  2. Add the Peppercorns, and beef stock and sauté until liquid is reduced by 1/2 (approx.)
  3. Add the 35% cream and stir to combine.   Sauté until the sauce thickens (about 5-7 minutes).
No Comments

Post A Comment