Steak is one of my favourite foods, especially pan seared to perfection and topped with a simple pan sauce like this creamy peppercorn sauce! This recipe is as simple as pan searing steak, followed by making a sauce in the same pan with butter, shallots, garlic, beef broth, cream and plenty of fresh cracked black peppercorns! The sauce is so simple and yet so good! Drench your steaks in the creamy peppercorn sauce along with you mashed potatoes (or mashed cauliflower) and any other vegetables that you may be serving. This pan seared steak in creamy peppercorn sauce is perfect for any occasion (including Valentine’s Day!) and given how quick and easy it is to make, you’ll be making it all the time!
The peppercorn sauce is great when made with steaks but it’s also good with so many other things and you can make it without cooking steaks so I have included a second version of the recipe with just the creamy peppercorn sauce!
Pan Seared Steak in Creamy Peppercorn Sauce
Steaks seared to perfection and topped in a creamy peppercorn sauce! Yum!
ingredients
- 2 tablespoons oil
- 1 pound steak (such as rib eye, t-bone, striploin, etc.)
- salt and pepper to taste
- 2 tablespoons butter
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1+ tablespoon coarsely crushed black peppercorns
- salt to taste
directions
- Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness (about 2-4 minutes per side for medium-rare), before setting aside.
- Reduce the heat to medium, add the butter, let it melt and start to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
- Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
- Add the cream and peppercorns, bring to a boil and simmer until it thickens a bit, about 3-5 minutes before seasoning with salt to taste.
- Enjoy the steaks smothered in the peppercorn sauce!
Option: Add 1 tablespoon lemon juice!
Option: Add 1/2 teaspoon worcestershire!
Option: Add 1/2 tablespoon soy sauce!
Option: Add 1/4 cup grated parmesan cheese! (Or 1 teaspoon nutritional yeast.)
Creamy Peppercorn Sauce
A quick and easy creamy peppercorn sauce that’s great on steaks, grilled portobello mushrooms, mashed potatoes etc.
ingredients
- 2 tablespoons butter
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1/2 cup beef broth (or vegetable broth)
- 1/2 cup heavy cream
- 1+ tablespoon coarsely crushed black peppercorns
- salt to taste
directions
- Melt the butter in a pan over medium heat until it starts to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
- Add the broth, cream, and peppercorns, bring to a boil and simmer until it thickens a bit, about 3-5 minutes, before seasoning with salt to taste.
Option: Add 1 tablespoon lemon juice!
Option: Add 1/2 teaspoon worcestershire!
Option: Add 1/2 tablespoon soy sauce!
Option: Add 1/4 cup grated parmesan cheese! (For vegetarian add 1 teaspoon nutritional yeast!)
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Steak in Creamy Cajun Shrimp Sauce (Surf and Turf)
Steak Tenderloin in a Pink Peppercorn Sauce
Creamy Garlic and Brie Mushrooms
Steak Tenderloin in a Mushroom and Blue Cheese Sauce
Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Mushroom Crusted Prime Rib Roast
Steak Diane
Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Double Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms
Steak Stroganoff
Cocoa Crusted Steak with Shishito Peppers
Pot Roast Beef Stroganoff
Salisbury Steak with Mushroom Gravy
Garlic Butter Skillet Steak Bites and Potatoes
Chicken Fried Steak
Montreal Steak Seasoning
Yum ! Thanks for all your recipes, Kevin! We have a pot luck here at WV each month and you give me such great ideas !!!
Yummy.. Very creative… Can you suggest a vegetables instead of steak 🙂
Portobello mushrooms are great with the peppercorn sauce!
Hi Kevin,
I have been following you for years because you have such amazing recipes all the time.
Anyway here in the United States the Instant Pot is all the rage. I would love to see recipes you create
and share with all of us.
Awesomeness!!!!! Had a rather thick steak, so pan seared, finished cooking in a 400 degree oven for about 6 min. Perfect medium. Removed steak to plate and tented with foil. Put skillet back on med/hi heat, deglazed with white wine, and proceeded with sauce, to which I added a bit of Worcestershire. Turned off heat and whisked in another tablespoon of ice cold butter to finish. Fantastic! Will be making often!
Hello! I’m looking to make this for Christmas dinner for seven people any advice on how to make that large of a quantity of sauce? I have seven flat iron steaks I was going to sear in the pan and then put it in the oven to rest while I made the sauce. Do you think I could make the straight peppercorn sauce and put it in like a crockpot.? I am totally shooting in the dark here. Thanks a bunch. Oh serving it with rosemary potatoes and carrots.
That sounds like an amazing meal! Yes, you can make the straight peppercorn sauce and you could put it in a slow cooker to keep it warm. Enjoy!
This recipe is soooo good. I made it for the first time yesterday but made some changes. I sub’d vegan butter for oil, beef bone broth for beef broth and added 1 cup of cream instead of 1/2 cup. To thicken I added flour and water. It was still awesome!!!! It was the sauce for my pinwheel stuffed flank steak. I will definitely follow you. Take care!!!!!
Jojo