Updated 30 September 2026
A good pepper sauce for steak is the pub classic for a reason: hot, creamy and savoury, with a proper kick of cracked black pepper that stands up to a charred steak. The best version is made in the pan you've just cooked the steak in, so it picks up all the browned, beefy bits. It takes about 10 minutes while the steak rests. Here's our proper pub-style peppercorn sauce, plus variations and a shortcut for busy nights.
Serves: 2 | Time: 10 minutes (while the steak rests)
Ingredients
- 1 tbsp black peppercorns (or a mix of black, green and pink)
- 15g butter
- 1 small shallot, very finely chopped
- 1 small garlic clove, crushed (optional)
- 2 tbsp brandy or cognac (or whisky)
- 150ml good beef stock
- 100ml double cream
- 1 tsp Dijon mustard (optional)
- A few drops of Worcestershire sauce
- Salt, to taste
Crush the peppercorns
This is the step that makes or breaks it. Crush the peppercorns coarsely in a pestle and mortar, or put them in a freezer bag and bash them with a rolling pin. You want cracked pieces, not a fine powder: the coarse bits give texture and pops of heat, while powder just makes the sauce bitter and grey.
How to make pepper sauce for steak
- Cook your steak in a hot pan (see how to cook sirloin steak), then move it to a warm plate to rest.
- Lower the heat to medium. Pour off all but a teaspoon of fat, leaving the browned bits.
- Soften the shallot. Add the butter, then the shallot, and cook for 2 minutes until soft. Add the garlic and the crushed peppercorns and cook for 30 seconds, until fragrant.
- Flambé or reduce the brandy. Pour in the brandy. If you're confident, tilt the pan to catch the flame (stand back and keep the extractor off); otherwise simply let it bubble for 30 seconds to cook off the alcohol.
- Add the stock. Pour in the stock and scrape up everything from the bottom of the pan. Boil hard for 2–3 minutes until reduced by about half.
- Add the cream. Stir in the cream, mustard and Worcestershire sauce. Simmer for 1–2 minutes until the sauce coats the back of a spoon.
- Add the resting juices from the steak plate. Taste and season with a little salt if needed.
Spoon it over the steak, or serve it in a jug for dipping chips.
Which steak for peppercorn sauce?
Almost any. It's a classic on sirloin, and it's brilliant with a leaner steak like rump or fillet, where the richness of the sauce balances the meat. Our Sirloin Steak 2x 8oz (£11.99) and Rump Steak 2x 6oz (£8.99) both work beautifully. For a treat, try the fillet steak with peppercorn sauce.
Shortcut: ready-made peppercorn sauce
On a busy night, a good ready-made sauce is no crime. Our Dine- Peppercorn Sauce (£3.20) heats in minutes. Our tip: pour it into the steak pan after cooking and let it bubble for a minute, scraping up the browned bits, then add a splash of the resting juices. It tastes far more homemade. There's also a Dine - Diane Sauce (£3.60) if you prefer a Diane.
Variations
- Green peppercorn sauce: use a tablespoon of brined green peppercorns, lightly crushed. Milder and fruitier.
- Whisky pepper sauce: swap the brandy for whisky for a smoky edge.
- No-alcohol: skip the brandy and add a little more stock and a dash of red wine vinegar for sharpness.
- Lighter: replace half the cream with crème fraîche.
- Mushroom and pepper: fry a handful of sliced mushrooms with the shallot.
Tips for the best peppercorn sauce
- Use the steak pan. The browned bits (the "fond") are where the flavour is.
- Reduce the stock properly before adding cream, or the sauce will be thin.
- Don't boil it hard after adding cream, or it can split. A gentle simmer is enough.
- Good stock matters. A proper beef stock (see our beef bone broth) gives the sauce depth.
- Taste before salting. The stock and Worcestershire sauce are already salty.
Making it ahead
You can make the sauce up to a day ahead without the steak juices. Cool, cover and chill it. Reheat gently, adding a splash of water or stock if it's thickened, then stir in the resting juices from the steak just before serving.
Steak recipes that use it
- Sirloin steak with peppercorn sauce
- Ribeye steak with peppercorn sauce
- Rump steak with peppercorn sauce
- Pan-fried rump steak with peppercorn sauce
For timings, see how long to cook steak and our steak seasoning guide. Browse all steaks and our sauces and marinades.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Pepper sauce for steak FAQs
What is pepper sauce made of?
Crushed black peppercorns, shallot, butter, brandy, beef stock and double cream, usually made in the pan the steak was cooked in.
Can you make peppercorn sauce without brandy?
Yes. Leave it out and add a little extra stock and a splash of red wine vinegar or Worcestershire sauce for sharpness.
Why is my peppercorn sauce bitter?
The pepper was probably ground too fine or burnt. Crush it coarsely and add it to the pan for just 30 seconds before the liquid.
How do you thicken peppercorn sauce?
Reduce the stock well before adding the cream, then simmer gently until it coats the back of a spoon.
Which steak is best with peppercorn sauce?
Sirloin is the classic, but it's excellent with rump and fillet too, where the creamy sauce balances the leaner meat.
