This sauce is the perfect partner for your favourite steak. Peppercorn sauce is a classic for a reason — rich, creamy and full of warming peppery flavour, it instantly elevates even the simplest meal. Surprisingly quick to make at home, it strikes the ideal balance of heat, creaminess and savoury depth, giving you that restaurant‑style finish with minimal effort.

Whether you’re pouring it over a perfectly cooked steak, spooning it onto chicken or adding a touch of luxury to weeknight dinners, this peppercorn sauce is a versatile favourite you’ll come back to again and again.

Peppercorn sauce

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Cook Time 15 minutes mins

Course Sauce

Servings 4 people

Ingredients

  

• 25 g unsalted butter
• 150 g shallots, finely chopped
• 1 tsp garlic paste
• ½ tbsp thyme
• 1 tbsp whole peppercorns (½ coarse peppercorns)
• 60 ml brandy
• 200 ml beef stock
• 200 ml double cream

Instructions

 

• In a frying pan, melt the butter and fry the shallots, garlic over a medium heat, until softened.
• Add the thyme, peppercorns and brandy, tilt the pan towards the flame and set the brandy alight (if you're not comfortable with this, cook for around 3 mins to burn the alcohol off).
• Add the stock and cream, gently simmer for around another 5mins and serve, drizzled over steak.