Peppercorn Sauce for Steak Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ tablespoons whole black peppercorns lightly crushed
- 1 small shallot very finely minced
- ½ cup beef broth or chicken broth
- ½ cup heavy cream
- Salt to taste
Instructions
- Heat butter and olive oil together in a skillet over medium heat
- Add crushed peppercorns and minced shallot
- Cook gently for 1–2 minutes, stirring often, until fragrant
- Pour in the broth and simmer for 3–4 minutes to reduce slightly
- Lower the heat and add the heavy cream
- Simmer gently for 4–5 minutes, stirring occasionally, until slightly thickened
- Season with salt to taste
- Remove from heat and serve warm over steak
Notes
Keep heat moderate; high heat can burn peppercorns and make the sauce bitter
Peppercorn sauce should be pourable but thick enough to coat the back of a spoon
Sauce thickens slightly as it cools, so stop cooking a bit early
If too thick, add a splash of warm broth or cream
If too thin, simmer gently for an extra minute
Best served with ribeye, sirloin, strip steak, or filet-style cuts
Pork-free and halal-friendly
Store leftovers in the refrigerator up to 2 days and reheat gently on low heat