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peppercorn sauce for steak

Peppercorn Sauce For Steak

Restaurant style pepper corn sauce recipe for steak without brandy. Creamy black peppercorn sauce for steak is perfect for holiday dinner.
5 from 3 votes
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Course: dinner, Main Course, Sauce
Cuisine: American, International
Keyword: peppercorn sauce, peppercorn sauce for steak, peppercorn sauce recipe
Prep Time: 2 minutes
Cook Time: 10 minutes
Steak Cooking: 25 minutes
Total Time: 12 minutes
Servings: 1 Persons
Calories: 300kcal
Author: Hinz


  • Frying Pan


  • 1 tbsp Olive Oil
  • 1 tps Garlic crushed
  • 2 cups Beef broth
  • 1 cup Cream
  • tsp Salt
  • ½ tsp Freshly crushed black peppercorns
  • 1 tsp Parsley for garnish.
  • Beef Steak
  • Marinate with: Salt Garlic, Paprika, Vinegar and Thyme


  • Preparation of Peppercorn sauce
  • In a pan, add olive oil and heat it up a bit.
  • Add crushed garlic and saute until it starts to change color.
  • Now add meat stock (beef stock) and mix well until it starts to get thick. It will take 2 to 3 minutes to get thick.
  • Then add cream and mix well using spatula to blend broth and cream to form homogenous texture.
  • Cook for about 2 to 3 minutes on medium heat. Keep stirring!
  • Season with salt and freshly crushed black peppercorns.
  • Garnish with chopped parsley.
  • Preparation of Steak:
  • Marinate the steak with salt, garlic, Paprika, vinegar and Thyme.
  • Overnight marination recommended or at least 2 to 3 hours.
  • In a pan, add olive oil and fry the steak for about 5 minutes from one side initially place on high heat then turn the heat to low.
  • Flip and as it starts to get mark then cover with lid on low flame for about 20 minutes. It will cook in steam.
  • Then remove lid and place the tender steak piece in platter.
  • Pour the cooked juices of steak over it.
  • Then give it a nice pouring of peppercorn sauce.
  • Serve with your preferred sides and enjoy!



  1. Cook in olive oil or butter to prepare the sauce.
  2. Beef broth with bones is more recommended to serve sauce with beef steak.
  3. Monitor the salt quantity as the beef broth is salty in taste.
  4. If you don't want to use cream then switch with milk.
  5. Avoid to place cream on high heat otherwise it may curdle.
  6. Continous stirring is important to give a smooth texture to the sauce. Use freshly crushed black peppercorns.


Serving: 1.5Cups | Calories: 300kcal