Brandy Peppercorn Sauce for Beef
Elevate your steak night with this rich and velvety Brandy Peppercorn Sauce for Beef—an indulgent accompaniment bursting with bold flavors and restaurant-quality sophistication. Made with creamy butter, aromatic shallots and garlic, a touch of Dijon mustard, and the warm depth of brandy, this luxurious sauce is balanced by the smoothness of heavy cream and the spicy kick of crushed black peppercorns. Finished with a splash of beef stock for savory depth and optional fresh parsley for a burst of color, this sauce thickens perfectly to coat any cut of beef, from tenderloin to ribeye. Ready in just 20 minutes, this easy yet impressive peppercorn sauce recipe will transform any meal into a gourmet experience. Perfect for dinner parties, date nights, or whenever you’re craving an upgraded steakhouse classic!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 small (finely minced) Shallots
- 1 clove (minced) Garlic
- 1 cup Brandy
- 1 cup Beef stock
- 0.75 cup Heavy cream
- 2 teaspoons Crushed black peppercorns
- 1 teaspoon Dijon mustard
- 0.25 teaspoon (or to taste) Salt
- 1 tablespoon (chopped, optional) Fresh parsley
Instructions
In a medium skillet or saucepan over medium heat, melt the butter until foamy.
Add the minced shallots and sauté for 2-3 minutes until softened and translucent, but not browned.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Carefully pour in the brandy, allowing it to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom.
Let the brandy simmer for 2-3 minutes, reducing its volume by half.
Add the beef stock and continue to simmer for another 3-4 minutes until the liquid reduces slightly.
Stir in the heavy cream, crushed black peppercorns, and Dijon mustard. Allow the mixture to gently simmer for 4-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Season with salt to taste, then stir in the chopped parsley if using.
Remove the sauce from the heat and let it rest for 1-2 minutes before serving.
Serve the brandy peppercorn sauce warm over grilled or roasted beef, such as steak or tenderloin.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
