Steak with Peppercorn Sauce

The first time I attempted peppercorn sauce at home, I nearly set off the smoke alarm when flambeing the brandy. My husband walked into the kitchen just as the flames shot up, giving me that look he reserves for my cooking experiments. But then he tasted it, and suddenly the slightly charched ceiling seemed worth it. Now its the sauce he requests for every birthday dinner.

Last Valentine's Day, I decided to recreate our anniversary dinner from that bistro in Paris instead of fighting the crowds. I probably overseasoned the steaks with my nervous energy, but the sauce saved everything. We ate at our tiny kitchen table wearing actual pants, which felt like its own kind of romance.

Ingredients

• 2 boneless beef steaks: Ribeye gives the best fat ratio but sirloin works beautifully too, about 200-250 g each
• 1 tablespoon olive oil: A neutral high smoke point oil prevents burning during the initial sear
• Salt and pepper: Be generous here as this creates the essential crust foundation
• 2 tablespoons whole black peppercorns: Lightly crush them yourself to release those aromatic oils
• 2 tablespoons unsalted butter: This builds the sauce base, so use the good stuff
• 1 small shallot: Finely chopped, it adds sweetness without overpowering like onion might
• 80 ml brandy or cognac: The deglazing liquid that captures all those pan drippings
• 120 ml beef stock: Homemade adds depth but store bought works perfectly fine
• 120 ml heavy cream: This transforms the reduction into that luxurious texture

Instructions

Bring the meat to room temperature:

Take steaks out of the refrigerator thirty minutes before cooking to ensure even searing throughout

Season generously:

Pat steaks completely dry with paper towels then coat both sides liberally with salt and fresh pepper

Create the perfect sear:

Heat olive oil in a heavy skillet over medium high heat until shimmering, then add steaks and cook two to four minutes per side depending on desired doneness

Rest the meat:

Transfer steaks to a plate and tent loosely with foil while making the sauce, about five minutes

Build the flavor base:

Reduce heat to medium, melt butter in the same skillet, then add crushed peppercorns and shallot, sauteing until fragrant

Flame and reduce:

Carefully pour in brandy, let alcohol cook off while scraping browned bits, add stock and simmer until reduced by half

Finish with cream:

Stir in heavy cream and simmer another few minutes until slightly thickened, then season with salt

Bring it together:

Return steaks to the skillet for one minute to warm through, or plate and spoon sauce generously over the top

Save to Pinterest

My dad always said a good steak was about patience, which I struggled with until I learned proper resting technique. Now watching those juices redistribute feels like a small victory every time. The way the sauce clings to each bite makes all those minutes of reduction feel absolutely sacred.

Choosing the Right Cut

Ribeye has been my go to ever since a butcher explained how the fat cap keeps everything moist during cooking. That said, a well marbled sirloin can be absolutely magnificent when treated properly. Filet mignon works but it needs more attention since the lean muscle cooks faster.

The Art of Flambeing

The first few times I added brandy to hot butter, I simply stepped back and let it bubble down nervously. Eventually I learned that tilting the pan slightly toward the flame creates the most impressive controlled fire. Either way works as long as you keep your face back from the rising steam.

Serving Suggestions

Creamed spinach with a hint of nutmeg cuts through the richness beautifully. A simple arugula salad dressed with lemon and olive oil provides the perfect bitter contrast. Roasted potatoes finished with sea salt complete that steakhouse experience at home.

• Warm plates make such a difference for serving
• Let guests add extra pepper at the table to their taste
• The sauce reheats surprisingly well the next day

Save to Pinterest

Sometimes the simplest meals prepared thoughtfully become the ones we talk about for years. Hope this becomes one of those dinners in your home too.

Recipe FAQs

→ How do I achieve the perfect steak doneness?

Bring the steak to room temperature before cooking, then sear on medium-high heat for 2-4 minutes per side depending on thickness. Aim for 54°C (130°F) for medium-rare.

→ What is the purpose of crushing the black peppercorns?

Crushing releases the peppercorns’ aroma and flavor, providing a bold, fresh peppery kick to the sauce.

→ Can I substitute brandy in the sauce?

Yes, cognac works well too. If preferred, omit alcohol and replace with additional beef stock for a milder taste.

→ How can I adjust the sauce for a lighter texture?

Use half-and-half instead of heavy cream to reduce richness while preserving creaminess.

→ What sides pair best with steak in peppercorn sauce?

Classic sides include French fries, mashed potatoes, or steamed vegetables, all complementing the rich flavors.

→ How should I rest the steak after cooking?

Transfer the steak to a plate and loosely tent with foil to retain warmth and let juices redistribute for about 5 minutes.