Creamy Peppercorn Sauce for Steak

Classic peppercorn sauce perfect on ribeye steak.

Sear steaks in heavy skillet, place on oven-proof plate, cover and keep in warm oven (200 degrees) while making the sauce.
  1. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced about 2 minutes.

  2. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

  3. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens.

  4. Add salt  to taste.

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