Classic Easy Peppercorn Sauce for Steak

1. Sauté Shallots and Garlic:

In a medium saucepan, melt the butter over medium heat.

Add the chopped shallot and minced garlic, sautéing until soft and translucent, about 2-3 minutes.

2. Add Peppercorns and Deglaze:

Stir in the crushed peppercorns.

If using, add 1/4 cup brandy or cognac and simmer for a minute or two to cook off the alcohol.

3. Add Broth and Cream:

Pour in the beef or chicken broth and bring to a simmer.

Reduce the heat and slowly stir in the heavy cream.

Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency.

4. Season and Serve:

Season with salt to taste.

Serve hot, garnished with chopped parsley.

This peppercorn sauce is perfect over grilled or pan-seared steak, roasted chicken, or tossed with pasta.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

Calories: 260 kcal per serving | Servings: 4