Brandy-Peppercorn Steak Sauce Recipe

Just like peanut butter and jelly, or pork chops and applesauce, steak and peppercorns are meant to be together. It almost feels like this brandy peppercorn sauce is good enough to be served on anything. The bold taste of the peppercorns gets tamed by the rich and creamy sauce, creating the ideal flavor profile to accompany your next steak dinner. Trust us, you won't be reaching for the A.1. sauce after trying this recipe. 

Recipe developer Catherine Brookes of Blue Sky Eating came up with this brandy-peppercorn steak sauce recipe that will add a lot of flavor to your food. "This sauce is super creamy, peppery, and flavorful. It pairs so perfectly with steak, and I love the slight kick that the brandy gives," Brookes explains. "It's also great spooned over mushrooms, on mashed potatoes, chicken, or to dip fries in." Keep reading to find out how to make this awesome sauce (pun intended).

For this recipe, you will need whole peppercorns, butter, shallots, all-purpose flour, brandy, milk, heavy cream, beef broth, Worcestershire sauce, and salt. "Using whole peppercorns adds a deeper black pepper flavor to the sauce," Brookes shares. Once you have those items, you can make this brandy-peppercorn steak sauce.

Add the peppercorns to a bag, and roll over the peppercorns with a rolling pin. The weight of the rolling pin will crush the peppercorns into fine dust. If some of the peppercorns are still whole, that's fine, since they don't all need to be fully crushed.

Place a saucepan over medium heat, and toss in the butter. Once melted, add the diced shallots, cooking until they are nice and soft, about 3 to 4 minutes. Next, add the flour to the butter mixture, stirring consistently so it forms paste. "Be sure to cook the butter, shallot, and flour paste for 2 to 3 minutes, as this will ensure the flour cooks through," Brookes notes. "Otherwise, the sauce may have a slightly floury taste." Next, add the brandy, and cook for a few minutes.

Gradually whisk in the milk and cream, mixing continuously until the sauce becomes thick and creamy. Stir in the beef broth, Worcestershire sauce, crushed peppercorns, and salt to taste. Continue whisking the contents of the saucepan, until the sauce is smooth and thickened. Adjust any ingredients, if needed, to achieve your desired taste or texture. 

Remove the pan from heat, and serve the sauce as you wish. Please note that the sauce may thicken as it cools, but you can easily loosen it up by whisking in a splash of milk. "My favorite way to serve this sauce is over a medium-rare steak with mashed potatoes and steamed broccoli," Brookes notes. Be sure to keep any leftovers, as they taste just as good the next day. "Leftovers will keep well in the fridge up to 3 days," Brookes notes.