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    Home » Recipes » Sauces & Dressings » Creamy Peppercorn Sauce Recipe For Steak and Beef

    Creamy Peppercorn Sauce Recipe For Steak and Beef

    Published: Jan 5, 2021 · Modified: May 24, 2021 by Jenna Passaro · This post may contain affiliate links.

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    This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.

    stirring creamy peppercorn steak sauce feature
    This is a tasty steak sauce that will bring any dish to life!

    Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!

    Ingredients to make creamy peppercorn sauce

    Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.

    In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.

    creamy peppercorn sauce on sous vide short ribs

    Let’s whip up this tasty steak sauce

    Heat a small saucepan on the stove to medium heat. Add butter.

    When it melts, whisk in beef stock…

    mixing butter with beef juice from sous vide cooking steaks

    add the dijon mustard and heavy cream…

    adding dijon mustard to beef stock

    and then it’s time for the flavor-punch… add crushed peppercorns and salt.

    adding spices to beef sauce

    Stir regularly as sauce thickens for 5-10 minutes.

    It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.

    simmering creamy peppercorn sauce

    Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.

    stirring peppercorn sauce

    Immediately pour sauce on food or transfer to a sauce cup.

    pouring peppercorn sauce into a sauce dish

    Creative ways to play with the flavor

    Add a splash of red wine or brandy.

    My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.

    Substitute green peppercorns.

    The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.

    Add caramelized shallots or onions.

    Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!

    Want some more sauce ideas? Check out my free sauce recipe ebook!

    Add big flavor with DIY condiments

    • Creamy peppercorn sauce
    • Amp up Alfredo sauce from a jar
    • Jalapeno ranch dressing
    • Tomato sauce from crushed tomatoes
    • Cilantro lime dressing
    • Marinate chicken breasts in balsamic dressing
    • Sous vide steak marinade
    • Sous vide chicken breast marinade

    Are you a foodie, too?

    Want to make restaurant-style food at home? I’m here to teach you how. Subscribe to the Sip Bite Go channel for more tasty ideas.

    spoon of creamy steak sauce with peppercorns
    stirring creamy peppercorn steak sauce feature

    Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go

    This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
    5 from 9 votes
    Print Pin Rate
    Course: Condiments, Sauce
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 66kcal
    Author: Jenna Passaro

    Ingredients

    • 2 tbsp butter
    • 1 cup beef stock
    • 1 tsp Dijon mustard
    • ¼ heavy cream
    • 1 tbsp black peppercorns crushed
    • ½ tsp salt

    Instructions

    • Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.

    Video

    Notes

    See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
    See the recipe video: https://youtu.be/0e4X50fyfOE

    Nutrition

    Calories: 66kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 475mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Kyle says

      April 29, 2022 at 4:55 pm

      There’s no measurement for the heavy cream. 1/4 what?5 stars

      Reply
      • Jenna Passaro says

        May 05, 2022 at 1:33 pm

        At the recipe card at the bottom of the page it specifies heavy cream 1/4 cup.

        Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

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    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

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    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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