Peppercorn Steak With Brandy Cream Sauce Recipe

I’m sharing my Peppercorn Steak with Brandy Cream Sauce and the simple, surprising technique that makes my Steak With Creamy Peppercorn Sauce truly stand out.

I love this Peppercorn Steak With Brandy Cream Sauce because it’s over the top and totally doable. I sear filet mignon steaks till they have a crust that makes you pause, then splash in brandy or cognac and everything gets theatrical.

The result sits somewhere between Filet Mignon With Peppercorn Sauce and Brandy Peppercorn Sauce For Steak, rich and bold with a bite that hushes the room. I always make this for a special dinner, it feels like a secret that wants to be shared but youll have to taste it first to believe me.

Ingredients

• lean, tender red meat high in protein, low in connective tissue, rich in iron.
• Adds sharp, spicy heat and aroma, contains antioxidants, may aid digestion and circulation.
• Gives silky richness and golden browning to steaks high in saturated fat, use sparingly.
• deglazes pan, adds warm sweet fruit notes, alcohol mostly cooks off, deepens sauce flavor.
• Concentrates meaty umami boosts savory depth, supplies salt and body to the sauce.
• Makes sauce silky, coats steak, high in fat and calories, very rich and indulgent.
• bright, tangy bite that cuts richness, small amount lifts sauce without making it sweet.

Ingredient Quantities

• 2 (8 to 10 oz) filet mignon steaks, about 1 to 1 1/2 inches thick, room temp
• 1 tsp kosher salt, plus more for seasoning
• 2 to 3 tbsp coarsely crushed black peppercorns (enough to press onto steaks)
• 1 tbsp neutral oil (vegetable or canola)
• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 1 garlic clove, minced (optional)
• 1/4 cup brandy or cognac
• 1/2 cup beef stock, low sodium
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp drained green peppercorns in brine (optional, for extra peppery sauce)
• 1 tbsp chopped fresh parsley, for garnish

How to Make this

1. Take steaks out of the fridge 30 to 45 minutes before cooking so they come to room temp, pat them dry with paper towels, sprinkle both sides with 1 tsp kosher salt and press 2 to 3 tbsp coarsely crushed black peppercorns firmly onto each side so they stick.

2. Heat a heavy skillet, cast iron is best, over medium-high until very hot. Add 1 tbsp neutral oil and 1 tbsp of the butter, let the butter stop foaming.

3. Add steaks and sear without moving 3 to 4 minutes per side for medium rare (adjust 1 to 1 1/2 inch thickness), spooning hot fat over the top while they cook. If you want them rarer or more done change the time a minute or two. Use an instant-read thermometer if you want: about 125F for medium rare, 135F for medium.

4. Transfer steaks to a plate, tent loosely with foil and let rest 5 to 10 minutes while you make the sauce. Leave all the browned bits and fat in the pan.

5. Turn heat to medium, add the remaining 1 tbsp butter and the finely minced shallot (and the garlic if using), cook 30 to 45 seconds until softened but not browned.

6. Remove the pan from the heat and carefully add 1/4 cup brandy or cognac to deglaze, scraping up browned bits with a spoon. Stand back if it flames up, or if you prefer dont flambé, just return to the burner and let the alcohol cook off for about 30 seconds.

7. Add 1/2 cup beef stock, simmer and reduce by about half, then stir in 3/4 cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tbsp drained green peppercorns if using. Simmer gently until the sauce thickens slightly and coats the back of a spoon, 3 to 5 minutes.

8. Taste and season with a little extra kosher salt if needed and a grind of black pepper. If the sauce is too loose simmer a bit longer, if too thick whisk in a splash of stock.

9. Return steaks to the pan for 30 to 60 seconds to warm in the sauce or slice them and spoon the sauce over. Sprinkle with 1 tbsp chopped fresh parsley and serve immediately.

Equipment Needed

1. Cast-iron or heavy skillet
2. Long-handled tongs
3. Instant-read meat thermometer
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Small bowl and spoon (for crushed pepper, prep)
8. Wooden spoon or heatproof spatula (for deglazing/stirring)
9. Plate and aluminum foil (for resting/tenting)
10. Paper towels

FAQ

Peppercorn Steak With Brandy Cream Sauce Recipe Substitutions and Variations

• Filet mignon: try ribeye or New York strip instead, they got more marbling and bigger beef flavor so they stay juicy even if you like a bit more char, just watch cooking time.
• Brandy or cognac: swap with bourbon, dark rum or dry sherry for the same deglaze and flavor lift, or skip alcohol and use an extra 1/4 cup low sodium beef stock plus a squeeze of lemon for brightness.
• Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter to mimic the fat, or use half and half for a lighter sauce, or crème fraîche for a tangier richer result.
• Coarsely crushed black peppercorns: use cracked pepper from a grinder, crushed pink peppercorns for a fruitier note, or a mix of ground black pepper and a few whole green peppercorns if you want less heat.

Pro Tips

1. Toast the peppercorns quick in a dry pan first, it wakes up the oils and makes the crust way more fragrant, then crush them coarsely and press them into the steak while the surface is a little tacky so they stick.

2. Pull the steaks a few degrees lower than you want because the temp will rise as they rest, usually about 5 to 8 degrees, so dont overcook trying to be exact on the pan.

3. When you add the brandy, take the pan off the heat and pour carefully, stand back, and never pour from a big bottle right over the flame, its safer and you still get the browned bits without a kitchen fire.

4. For a silky sauce finish stir in a small cold pat of butter off heat and taste for salt at the end, and if you want ultra smooth sauce strain it through a sieve before adding parsley.