Black Pepper Sauce Recipe
Cracking the peppercorns coarsely instead of using ground pepper keeps the sauce's heat sharp and aromatic rather than muddy, and reducing the cognac and stock before adding the cream builds a base flavorful enough that the sauce doesn't need thickeners.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 2 tablespoons whole black peppercorns, coarsely cracked
- 4 tablespoons unsalted butter, divided
- 1 medium shallot, finely minced
- 1/4 cup cognac or brandy
- 1 cup beef stock
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
Nutrition per serving
- Calories
- 292
- Protein
- 2g
- Carbs
- 5g
- Fat
- 28g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Crack the peppercorns coarsely using the bottom of a heavy skillet or a mortar and pestle; they should be broken into large fragments, not powdered.
- 2Melt 2 tablespoons of the butter in a skillet over medium heat. Add the shallot and cook, stirring, for 2-3 minutes until softened but not browned.
- 3Add the cracked peppercorns and toast for 30 seconds, stirring constantly, until fragrant.
- 4Remove the skillet from the heat and carefully add the cognac. Return to the heat and let it simmer for 30-60 seconds to cook off most of the alcohol, tilting the pan slightly to flambé if using gas heat, or simply letting it reduce if not.
- 5Pour in the beef stock and simmer, stirring occasionally, for 5-6 minutes, until reduced by about half.
- 6Stir in the cream and Dijon mustard, and simmer for 4-5 minutes more, until the sauce thickens enough to coat the back of a spoon.
- 7Remove from the heat, whisk in the remaining 2 tablespoons of butter until glossy, and season with salt.
- 8Spoon the sauce warm over seared steak, pork chops, or roasted vegetables.
Tips & variations
- Use whole peppercorns and crack them yourself; pre-ground black pepper tastes flat and loses its aroma quickly, which is the biggest difference between a good version of this sauce and a mediocre one.
- No cognac on hand? Brandy or a dry white wine both work, though wine will give a slightly sharper, less rounded flavor.
- For a Chinese-style black pepper sauce instead, skip the cream and mustard and finish the reduced stock with 1 tablespoon soy sauce and 1 teaspoon oyster sauce.
- Green peppercorns (packed in brine, drained) can replace up to half the black pepper for a milder, more floral heat, this is the classic steak au poivre variation.
Storage & reheating
Refrigerate leftover sauce in an airtight container for up to 3 days. Reheat gently in a small saucepan over low heat, stirring often and adding a splash of stock or cream if it has thickened too much; avoid boiling, which can cause the cream to separate. This sauce does not freeze well due to the cream base.
Tips from the Tulo kitchen
- Deglazing with cognac off the heat, then returning the pan to the stove, prevents a dangerous flare-up when the alcohol ignites.
- Taste the sauce before adding salt; reduced beef stock and Dijon both bring their own saltiness, and it's easy to oversalt if you season by habit instead of taste.
FAQ
Can I make black pepper sauce without alcohol?
Yes. Skip the cognac and deglaze the pan with an extra 1/4 cup of beef stock instead; the sauce will taste slightly less rounded but still holds together well.
What can I serve black pepper sauce with besides steak?
It works well over pork chops, roast chicken, seared duck breast, or drizzled over roasted mushrooms and potatoes.
Why is my sauce too thin?
It likely needs a longer simmer after the cream goes in; the sauce thickens through gentle reduction, not a thickener, so give it another 2-3 minutes over medium-low heat.
Can I make a dairy-free version?
Replace the cream with full-fat coconut milk or a cashew cream; the sauce will be slightly less rich but still glossy and peppery.
