easy peppercorn sauce for steak

Easy Peppercorn Sauce For Steak

This easy, creamy peppercorn sauce can be made in just 10 minutes!

And what’s even better? No huge chunks of peppercorns to munch through!

This recipe features in my weekly meal plan, as we have Steak Night most Monday nights. It’s quick, easy and comes together in 10 minutes. And if you use my hack below for elevating flavour without compromising on time, you’ll have a winning sauce that will wow whoever you’re cooking for (even if it’s just yourself!)

It is a tried, tested and ‘couldn’t be simpler’ recipe that requires minimal ingredients and very limited skill. So many recipes I come across online requires a steak sauce to be made in the same pan as the steaks were cooked, whilst they are resting. This puts pressure on you to make the sauce before the steaks wholly cool. With young kids, I tend to like making this sauce earlier in the day, as it suits me better. Leaving it to cool and reheating later when serving dinner also serves to thicken it up slightly.

My hack is to add your pre-made sauce to the pan you’ve cooked your steaks in and de-glaze the pan with the sauce itself. You get all the flavours from the steak, without the time restriction and pressure – win win!

I make this peppercorn sauce recipe for numerous dishes, including: steak (see my post on How To Cook The Perfect Steak), loaded Scottish themed fries, haggis or Chicken Balmoral.

If you like this sauce, why not try my Blue Cheese Sauce for steak next.

Recipe Notes & Substitutions

Salted Butter – I use salted butter, but we are using a stock cube which has salt content so unsalted would be fine.

Shallot – it has a slightly more subtle flavour than an onion, but I occasionally use brown onion as well. Ensure to chop either the shallow or onion very finely to achieve the best consistency in the sauce.

Dijon mustard – English Mustard is slightly hotter than Dijon mustard, but can be used. So if using English mustard, reduce volume to 1/2 teaspoon.

Red wine vinegar – substitutions could include white wine or cider vinegar. I haven’t trialled it with any other vinegars, so if you do choose to use malt vinegar for example, I wouldn’t be able to confirm taste suitability.

Cracked black pepper – either use a pepper grinder or mortar and pestle to grind up whole black peppercorns. One of things I like about this easy peppercorn sauce is that there isn’t any hard whole peppercorns to chew. It’s my husband’s favourite aspect of this sauce versus some of its restaurant counterparts.

Chicken stock cube – I personally like the flavour of chicken stock in this sauce. However, I’ve included the note below in the recipe card that either vegetable or beef stock can be used instead.

Double cream – is best for consistency, but you could use single cream. I would highly recommend Marks & Spencer extra thick single cream as it has the consistency, but half the calories – I love it!

easy peppercorn sauce for steak

Easy Peppercorn Sauce For Steak

I make this once a week, every week, for steak night as it’s Johnny’s favourite. He says it rivals most restaurants, which is high praise indeed considering it’s a fairly simple method. 
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Dinner
Cuisine American, British
Servings 2
Calories 386 kcal


  • 30 g salted butter
  • 1 shallot finely chopped
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 8 g cracked black pepper use a pepper grinder or mortar & pestle
  • 1 chicken stock cube in 200ml water or veg or beef stock cube
  • 150 ml double cream


  • Melt 30 g salted butter in a pot then add finely chopped 1 shallot with 8 g cracked black pepper, 1 tsp dijon mustard and 1 tbsp red wine vinegar and cook until softened (approx 5 mins)
  • Add 1 chicken stock cube in 200ml water and simmer for 2 mins
  • Then pour in 150 ml double cream and simmer for another minute or so
  • Optional: add peppercorn sauce to the pan you cooked the steaks in and 'de-glaze' the pan with the sauce to pick up all of the steak juices and deepen the flavour


Calories: 386kcalCarbohydrates: 7gProtein: 3gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 118mgSodium: 148mgPotassium: 177mgFiber: 2gSugar: 3gVitamin A: 1508IUVitamin C: 2mgCalcium: 78mgIron: 1mg
Keyword easy peppercorn sauce for haggis, easy peppercorn sauce for steak, quick peppercorn sauce recipe
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