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The Best Creamy Peppercorn Sauce for Steak

This Creamy Peppercorn Sauce for Steak, made with green and crushed black peppercorns, beef stock and a hint of cream is one of our favourites. We find this version particularly good for steaks, roasted chicken, schnitzel or even fish. Print or bookmark to save. 

Tuesday is steak night at our local pub. Made even more exciting by the fact that it is only on Monday and Tuesday nights that steak there comes with a choice of either the creamy peppercorn or mushroom sauces.

Both are our equal favourites, second only to our interpretation of Neil Perry’s Cafe de Paris butter.  So, rather than choosing we quite often just have both. Indulgent, I know.

How to make the Creamy Peppercorn Sauce for Steak?

While a traditional peppercorn sauce is made with beef stock and a splash of brandy, I prefer the ease of using red wine. For steak, I would definitely suggest making the red wine based sauce, adding beef pan juices to further intensify the flavour.

But if you do happen to have a dash of brandy, port or sherry, but no more than a tablespoon it will help lift the sauce further.

Creamy Peppercorn Sauce for Steak

Can you serve Peppercorn Sauce wih chicken or pork?

This simple peppercorn steak sauce, just like our favourite mushroom steak sauce,  is a tasty addition to many dishes . Yes, it’s perfect with beef. Steaks, meatballs, rissoles…

However, it can be served with roasted chicken, pan-fried chicken breast or with pork steaks. It’s also delicious stirred through some pasta and served with the meat dotted throughout. Oh and don’t get me started on Swedish meatballs with buckwheat!

Creamy Peppercorn Sauce for Steak

Other steak sauces to try

If you are interested in other simple and delicious sauces for steak? Try the Creamy Mushroom SauceCafe de Paris Butter sauceVanilla Bean Hollandaise or my Asian-inspired Chimichurri.

Creamy Peppercorn Sauce for Steak
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3.61 from 92 votes

The Best Creamy Peppercorn Sauce for Steak

Green peppercorns provide another dimension of flavour and texture to this peppercorn sauce. You can also whisk in some onion powder to the sauce before serving, or if you like mushrooms try adding some porcini powder to the sauce as well. Leftover wine frozen into ice cubes is perfect for this sauce recipe and helps stop waste.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Servings: 4


  • 1 tbsp butter
  • 1 cup salt-reduced beef stock
  • 3 tbsp green peppercorns
  • 2 tsp cracked black peppercorns
  • 1/8 cup white or red wine
  • 2 tsp brandy port or sherry, optional
  • 1/8 cup fresh cream
  • 1 tsp onion powder optional
  • sea salt to taste
  • 3 tsp arrowroot tapioca flour or cornflour as thickener
  • 2 tsp cold water


  • In a small saucepan melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder, if using, and arrowroot (tapioca flour) mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken.
  • Serve over steak, roasted chicken or schnitzel.
  • You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave.
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Hubert O'Connor February 17, 2014 at 11:33 am

that first photo is breathtaking! So rustic and deep. Printing the recipe to try with steak tonight (change of plans after finding this).

Angela February 17, 2014 at 2:30 pm

We have always loved the mushroom sauce of yours so this will definitely be a nice alternative. I especially like the inclusion of both black and green peppercorns. Delish!

The Best Creamy Mushroom Sauce for Steaks | Wholesome Cook February 17, 2014 at 2:43 pm

[…] you are interested in other simple and delicious sauces for steak, try the Creamy Peppercorn Sauce, Cafe de Paris Butter sauce, Vanilla Bean Hollandaise or my Asian-inspired […]

chocolatesuze February 17, 2014 at 3:40 pm

i loooove peppercorn sauce! your looks perfect!

The Best Creamy Peppercorn Sauce for Steak | Wh... February 17, 2014 at 7:40 pm

[…] This Creamy Peppercorn Sauce for Steak, made with green and crushed black peppercorns, beef stock and a hint of cream is one of our favourites. We find this version particularly good for steaks, roasted chicken, schnitzel or …  […]

Mel A February 17, 2014 at 8:39 pm

Delicious! Made this tonight and it was perfect! I didn’t have any onion powder but added some garlic instead. Worked a treat.

Anne February 18, 2014 at 9:07 pm

Oooooh yes!!! Thank you for this. I’ve always been too scared to make this myself. No more packet mixes for me.

Bam's Kitchen February 18, 2014 at 9:30 pm

There is nothing like a little steak sauce made with love to make one fantastic steak.

Debbi February 18, 2014 at 9:59 pm

Bring it on! Creamy pepper sauce works SOO well on steak. I love it. My hubby loves his steak but really loves it smothered in a great sauce, and this is it I think.

Alison Phillips February 19, 2014 at 7:08 pm

can’t talk…drooling too much…

Marie February 22, 2014 at 3:19 am

I had to go get something to eat half way through looking at these pictures. I love steak & pepper sauce and these look absolutely delicious!

ray September 17, 2014 at 5:26 pm

The flavour in Green Peppercorns is delicious. Love this recipe!

Beverley November 10, 2014 at 8:39 pm

Made this sauce tonight – just fabulous definately on the regular list

Weekly Menu Saturday 6th December 2014 | Not for Coco December 6, 2014 at 2:46 pm

[…] with Pepper Sauce and Asparagus and Hazelnut Salad – Trying a different sauce than Chimichurri for […]

Weekly Menu Saturday 13th December 2014 | Not for Coco December 13, 2014 at 1:50 pm

[…] with Pepper Sauce and Asparagus and Hazelnut Salad – […]

Yummy Ways to Cook with Steak - Nicki's Random Musings February 19, 2015 at 2:08 am

[…] So comforting and indulgent at the same time, fried steak with chips is a firm favorite in my family. I also love how the meal changes drastically depending on what accompanying sauce you make. When it’s the central part of the meal like this, I always source the meat from a quality butcher like Donald Russell. After seasoning the steaks, I simply place them in a very hot pan and sear for around three minutes on each side for well done. Naturally, the timing will alter depending on how you like it cooked and the thickness and cut of your steak. I serve these with shoestring fries a big green salad and one of our family favorite sauces (chimichurri or peppercorn). […]

Lucia June 11, 2015 at 7:49 am

I’ve been searching for a recipe for green peppercorn sauce and this sounds fabulous. Going to make it this week-end.
We never have a problem with leftover wine in our house :-)

bristol plasterers September 25, 2015 at 4:07 pm

This was yummy, top marks. Thanks for posting this recipe.


Shnan December 29, 2015 at 9:49 pm

This looks amazing. Where did you get that plate?

Serrry January 16, 2016 at 11:32 am

Reading the instructions…. When does the brandy go in???

Kie June 11, 2016 at 12:49 am

Thank you so much for sharing this recipe. Divine!!!

Diane October 6, 2016 at 5:33 am

This sauce is amazing. I followed the recipe exactly (used white wine and did not add brandy) and had it with pork schnitzel. Delicious! Thank you.

Elaine November 27, 2016 at 2:43 am

Best peppercorn sauce ever. Easy to make too, no faffing !

Lynne January 2, 2017 at 5:26 am

i made this sauce, I followed the directions exactly. And it came out way too thick. It seems like the liquid measurement is not correct. I added about 2 cups of additional beef stock and then it was very tasty. Also when do you add the brandy?

mjd December 14, 2017 at 5:55 am

I made this with mushrooms and red onions. Best of both worlds!

VVilly January 26, 2018 at 4:43 pm

Just signed up so I could leave a comment about the garlic mushroom sauce. (Tried it last week, was fantastic, and am having it tonight again with a nice steak), and saw this recipe when I searched… now I am torn. :)

Might cycle to the shop and grab some green peppercorns!

Thanks for the recipes. “)


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