Peppercorn Sauce Recipe – This peppercorn sauce recipe makes the perfect addition to top any steak. Get this easy peppercorn sauce recipe to make your steak even richer.
I absolutely love a good steak. I’m more of a skillet steak kinda girl and lately I’ve been loving this peppercorn sauce recipe. It’s one that I made when my husband and I were first married and is one that every time I make it I wonder why I haven’t made it in a while. It really is perfect on a steak for a date night at home.
I start by cooking my steaks in a hot cast iron skillet like in this skillet steak with gorgonzola herbed butter recipe and this rib eye steak recipe. Once the skillets have cooked to just the perfect temperature for whomever I’m cooking them for, I remove them to a plate to rest as I make the peppercorn sauce.
For the peppercorn sauce, I add a little butter and olive oil and heat until the butter has melted and then I whisk in the chicken stock, Dijon mustard, heavy cream and then the whole peppercorns. Occasionally, if I really want to amp up the pepper flavor, I’ll also stir in a bit of freshly cracked black pepper. Talk about delicious!
Once the peppercorn sauce is ready, I drizzle it over top right before serving. It is so delicious and adds just the perfect amount of richness.
Here’s my skillet steak with Peppercorn Sauce Recipe. I think you’ll love it.
Steaks with Peppercorn Sauce Recipe
Ingredients
For the Steaks:
- 4 beef tenderloin filets, or your favorite cut
- salt and pepper
- 1 teaspoon butter
- 1 teaspoon olive oil
For the Peppercorn Sauce:
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/2 cup chicken stock or broth, or broth
- 15-20 whole black peppercorns
- 1/4 teaspoon Dijon mustard
- 2 tablespoons heavy cream
- salt and pepper, to taste
Instructions
- Cook according to time to reach temperature preferred. Remove steaks from skillet to a plate and set aside to rest as you prepare the peppercorn sauce.
- Add butter and olive oil to skillet over medium heat. Allow the butter to melt and then whisk in chicken stock, Dijon mustard, heavy cream and peppercorns. Cook until thick enough to coat the back of a wooden spoon, about 8-10 minutes. Remove from heat and drizzle over steaks for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a perfect sauce to have on hand!! Bookmarking this for sure!! xo
Pinning this for sure! We love peppercorn sauce and your recipe is a must try!
Skillet steaks are the way to go and this peppercorn sauce looks so delicious!
This sauce recipe I must try soon! Pinned!
This sauce was DELICIOUS! SO simple, too! I upped the dijon mustard to 1 tsp. to suit our personal tastes. Just for kicks, added a dash of Worcestershire sauce, too.