I got this really good pepper sauce recipe for steak from a good foodie friend of mine who makes truly the best creamy pepper steak sauce I have ever tasted. Gosh it is so good!
But it took me quite some time (and a big box of Belgian Marcolini chocolates) begging her for her recipe but in the end I finally convinced her to spill the beans!
Pepper Sauce Recipe for Steaks
So then, here is the secret recipe below after all!
Well it isn’t that much of a secret anymore because here it is in black and white.
I had tasted this pepper steak sauce before a couple of times at her place. And she would always try to have me guess what ingredients I thought were in it. And I got it wrong every time. But then when she finally told me her recipe, my first thought was: really?
Could it be that simple??
Yep, apparently it is.
I made this steak sauce a couple of times and the flavors are always spot on. It has never let us down one single time.
And then other friends wanted me to reveal my recipe!
Brandy and worcester sauce. The brandy in combination with that English condiment is such a great addition to the steak sauce. That was the flavor that I was looking for but I just couldn’t quite put my finger on what it was exactly.
So here’s me hoping that you will like this steak sauce as well!
Do you love steaks sauces?
Or do you always stick to that one sauce you’re good at?
Maybe you want to try out something different this time?
The best creamy pepper steak sauce ever!
- 2 steaks
- 1 tbsp olive oil
- ½ wine glass brandy
- ½ cup cream (100 ml)
- 1 tbsp black peppercorns lightly crushed
- 1 tsp worcester sauce
- Take the steaks out of the fridge 30 minutes before you intend to cook them. Once the steaks are at room temperature, it will be easier to cook afterwards. Then season both steaks with pepper and salt on both sides. Pour the olive oil in a non-stick pan and place it over medium heat. Once the oil is hot enough, add the steaks.
- Cook them the way you prefer them.
- Once the steaks are cooked, remove them from the hot pan and put them on a clean plate. Cover with tinfoil and let them rest at room temperature for now.
- Get rid of the remaining oil in the hot pan but leave the burnt bits on the bottom. They are packed with flavor and will add to the peppercorn sauce later. Put the hot pan over medium heat and add the brandy and worcester sauce.
- Let it reduce for a couple of minutes until it is almost syrupy. Then add the lightly crushed peppercorns.
- Stir a little. Add the heavy cream.
- Let the cream cook and simmer for another couple of minutes per medium-low heat until it starts to thicken.
- Stir regularly. Check the seasoning and add a little salt to taste if necessary. Put the cooked steaks onto warm plates and drizzle with the peppercorn sauce. Serve hot.