My favorite steak sauce is a creamy Peppercorn Sauce, which is prepared for steak by combining brandy or cognac, beef broth, cream, and a generous amount of crushed peppercorns. In this recipe, the combination is used for tangy cream pepper sauce and tender steak that is a match made in culinary heaven. And there are just four components needed to make it. Back when I worked in corporate America and dined frequently at steakhouses, my go-to condiment of choice at these establishments was always a creamy peppercorn sauce. Since I no longer wear suits and high heels and instead wear aprons to work, I am no longer invited to corporate lunches. I prepare my steaks at home. This creamy pepper sauce for steak is one of the few truly wonderful sauces in the world that are deceptively simple to create, and it is one of the few sauces that can be found on this globe. This is an amazingly easy sauce to create, and it only requires a few ingredients; as a result, you can have a speedy meal any night of the week. 
Prepare the steak according to your preferences, then take it from the heat and let it rest while you mix the sauce. To make the sauce, place the brandy or cognac in the same pan and bring to a quick simmer for one minute; continue to do this until the smell of alcohol is gone. The addition of beef broth or stock, followed by a fast simmer for as long as it takes to reduce to half its volume (which improves the flavor), is recommended. Cream and crushed peppercorns should be mixed together thoroughly. Serve over steak. The lime juice is the "hidden ingredient" in the sauce, and it's responsible for giving it an exceptional depth of flavor. The traditional ingredients for creamy peppercorn sauce are cognac or brandy; however, I've successfully recreated this dish with masala on numerous occasions. For the greatest possible pepper flavor, choose peppercorns that have been freshly crushed in a mortar and pestle. You could also use green peppercorns from a can to lessen the heat. 
peppercorn sauce recipe
Peppercorn sauce is a type of pan sauce that is smooth, creamy, and mildly smoky. It is produced by combining beef stock, peppercorns, shallots, brandy, and cream. The flavorful fond, which derives its name from the French meal steak recipe, is typically used to make the sauce. Fond is the term for the brown bits and residue that are left behind after steaks have been seared. Not only is steak made better by the addition of peppercorn sauce, but also a wide variety of other foods and vegetables. This recipe does not call for the use of fond, which makes it more adaptable. Richness can be restored by adding an additional tablespoon of butter at the very end of the cooking process. Sautéed mushrooms or seared mushroom "steaks," beef tenderloin, strip, or rib-eye steak, chicken breast cooked on the grill, griddle-cooked pork chops, sautéed mushrooms, or tagliatelle with freshly picked basil. 
The oven was used to cook the cauliflower. Steaming the broccoli to cook it. This pan sauce, like any other pan sauce with a relatively rapid cooking time, doesn't get extremely thick while it's cooking. This recipe includes a slurry that is made by combining cornstarch with a small amount of water, and it is an optional extra. If you would like the sauce to be a little bit more substantial and a little bit thicker, you can add the slurry at the very end. Green peppercorns are typically used in peppercorn sauce because, in comparison to whole black peppercorns, which have a robustly spicy flavor, the flavor of green peppercorns is noticeably more subdued, almost flowery, and fragrant. Although green peppercorns are available in dried form, they are more typically brined or pickled before being packaged in cans or jars for sale. This process results in a peppercorn with a softer texture that is more compatible with the sauce. To get the most out of the peppery flavor of dried whole peppercorns, you should first roast them in a dry skillet over medium heat before coarsely crushing them. 
This will bring out the peppery flavor more. In peppercorn sauce, it is not recommended to use whole dried peppercorns; instead, the peppercorns should be roughly crushed or ground before being used. If you only have access to dried peppercorns, skip the brined green peppercorns and increase the amount of whole black peppercorns to 2 teaspoons. The recipe will still taste great. Once the pepper has been coarsely crushed, proceed to step 4 and add 1 1/2 teaspoons of the coarsely crushed pepper rather than 1/4 teaspoon. Because everyone has a different threshold for heat, you should wait until the very end to taste the sauce and adjust the amount of dried pepper to suit your preferences. You may also use a combination of dried peppercorns, each of which contributes a unique layer of flavor, or you could even add a quarter of a teaspoon of Sichuan or Aleppo peppercorns to your sauce in order to take it to the next level. 
peppercorn sauce for steak
The peppercorn sauce is an excellent choice for a steak sauce since it is simple to prepare, and it imparts an exceptional flavor not only to steaks but also to chicken. Crushed peppercorns, shallot, cognac, beef stock, and cream are the key ingredients in this traditional steakhouse sauce, which can be prepared in just five minutes and requires no special equipment. A flavorful sauce is the easiest method to dress up a steak or a piece of chicken, but it is not necessary to boil the sauce for several hours in order for it to be excellent. In point of fact, the preparation time for some of the best pan sauces is only about five minutes. In the same vein as this traditional peppercorn sauce, which requires only a small number of ingredients and can be prepared and served in about five minutes. You will prepare it exactly in the pan in which you grilled those gorgeous steaks, so it will absorb even more of the flavor from the steaks. It should take you around 15 minutes to prepare the entire dish, but this time estimate is contingent on the temperature at which you prefer your steaks. 
Before you start cooking your steaks, make sure you give them a break and let them come to room temperature for at least half an hour. Entire peppercorns toasting whole spices before using them in a recipe is something that I highly recommend doing because it improves both the flavor and the aroma of the dish. You are welcome to use peppercorns of all colors if you have an adventurous spirit, but if you like a milder flavor, consider using green peppercorns instead. This bulb vegetable, which is related to both onions and garlic, has a flavor that is both milder and more subtly sweet overall. Shallots. You might also use brandy in place of the cognac. Beef stock — you can use whichever brand you choose, or you can give my homemade version a shot. I would not recommend using any other liquid in place of the heavy whipping cream. The final product should be tasted before any salt is added, and the amount of salt should be adjusted accordingly.