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Peppercorn sauce - Steak au poivre

Delicious Peppercorn Sauce Recipe

Course Soup
Cuisine American


  • 2 teaspoons peppercorns, briefly toasted in a dry skillet, allowed to cool, then cracked lightly using a flat-bottomed heavy pan.
  • 2 tablespoons butter
  • 2 teaspoons minced shallots
  • 1 cup beef stock splash brandy
  • 1 tablespoon tapioca starch or cornstarch, mixed with 1 tablespoon of water to form a slurry Sea salt to taste
  • 1/3 cup heavy cream


  • Directions:
    Sautee shallots in butter until translucent. Add peppercorns and fry for 30 seconds or so. Add brandy, allow alcohol to cook off, then add beef stock. Bring to a boil and allow to reduce a bit. Then add tapioca starch slurry. Simmer for a minute, then reduce heat and stir in heavy cream.
    Serve over grilled ribeye steak, or breaded and fried veal, pork, or chicken cutlets.
Keyword creamy peppercorn sauce recipe, peppercorn sauce recipe without cream
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