Go Back
A cast iron skillet with creamy Peppercorn Sauce for Steak being stirred by a wooden spoon, topped with cracked black pepper. A red salt shaker sits nearby on a light green surface.
Print Recipe
5 from 1 vote

Creamy Peppercorn Sauce for Steak

The only peppercorn sauce for steak you’ll ever need! It’s creamy, budget-friendly & uses a secret ingredient to beat the bistro version.
Course: Side
Cuisine: French
Calories: 197kcal
Author: Mimi Harrison

Ingredients

  • 2 tbsp coarsely ground black pepper
  • 1 tbsp butter
  • 3 sprigs of rosemary
  • 300 ml single cream
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 300 ml beef stock
  • Salt
Metric - US Standard

Instructions

  • Remove your steak from the pan and heat the butter in the pan with the black pepper and a rosemary sprigs. Fry for a couple of minutes over a low heat to bloom the pepper.
  • Pour in the cream and heat through before slowly stirring the beef stock, Worcestershire sauce, and soy sauce into the pan. Let this bubble and reduce for about 5-8 minutes, or until nicely thickened.
  • Remove the rosemary sprigs and taste to adjust the seasoning, adding more salt & pepper if necessary.

Notes

  • Make your sauce in the same pan that you fried your steak in, this will add flavour (and reduce cleaning up!). 
  • Toast the peppercorns in the butter first as it releases way more flavour than just chucking them in liquid.
  • Be patient with the reduction step - if you add the cream before the stock has reduced, the sauce will be too thin.
  • If you accidentally reduce the peppercorn sauce too much and it gets gloopy, just whisk in a tiny splash of water to loosen it up again.
  • Taste before you add any extra salt because the soy and beef stock bring a lot of saltiness already.

Nutrition

Calories: 197kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Monounsaturated Fat: 1g