Olive oil
Butter
Shallot, finely chopped
Garlic cloves, minced
Green peppercorns
Black peppercorns, crushed
Dijon mustard
Whisky
Beef stock
Thickened cream
Chives, finely chopped
1 Tbs
2 Tbs
2
2
2 Tbs
1 Tbs
1 tsp
1/4 Cup
1 Cup
1 Cup
1 Tbs
Method
- Sauté the shallots & garlic – Melt the butter & olive oil in a frying pan over medium heat. Add the shallots & cook, stirring, until soft & translucent. Add the garlic & cook for another minute until fragrant; don’t let it catch.
- Add the peppercorns and mustard – Stir in the green peppercorns, crushed black peppercorns & Dijon mustard. Cook for a minute to toast the pepper & wake up the flavour.
- Deglaze with whisky – Pour in the whisky & let it bubble away. Let it simmer until it’s reduced by about half.
- Add the stock & reduce – Pour in the beef stock & bring to a simmer. Let it bubble away uncovered until it’s reduced by about half & starting to thicken slightly.
- Stir in the cream – Lower the heat & stir in the thickened cream. Simmer gently, stirring occasionally, until the sauce coats the back of a spoon.
Bring the pub feed to you! This peppercorn sauce is the perfect accompaniment to a juicy steak & your favourite hot chippies.
About this recipe
A good peppercorn sauce is one of those things that turns a simple steak dinner into something special. This version uses both green and crushed black peppercorns for a proper two-layered heat. The green ones bring a fresh, almost pickled bite, while the black peppercorns deliver that familiar slow burn. A splash of whisky deglazes the pan and adds a smoky warmth you won’t get from brandy, and a generous pour of thickened cream rounds it all out into a rich, glossy sauce that clings to every bite.
It’s the kind of recipe worth having in your back pocket for Father’s Day. Cook a quality steak, spoon this sauce over the top, and serve it alongside parmesan roasted kipfler potatoes for a restaurant-level meal at home. It works beautifully with porchetta too, or drizzled over a double cheeseburger if you’re feeling indulgent. If you love bold, peppery flavours, you might also enjoy our cacio e pepe recipe.
Can I make peppercorn sauce ahead of time?
Yes. Make it up to two days ahead and store it in an airtight container in the fridge. Reheat gently over low heat, stirring often. It will thicken as it cools, so add a splash of stock or cream when rewarming to bring it back to a pourable consistency.
What can I use instead of whisky?
Brandy or cognac are the most common swaps and will give a slightly sweeter, fruitier depth. You can also leave the alcohol out entirely; just add an extra splash of beef stock and a tiny squeeze of lemon juice to keep the sauce balanced.
What's the difference between green and black peppercorns?
Green peppercorns are picked earlier and are milder, with a fresher, slightly tangy heat. Black peppercorns are dried and have a sharper, more intense flavour. Using both gives the sauce layers of pepper flavour rather than just one-dimensional heat.
What else can I serve peppercorn sauce with besides steak?
It goes with almost any protein. Try it on beef scotch fillet, lamb cutlets, pan-fried chicken breast, or roast pork. It’s also excellent spooned over roasted vegetables or stirred through mashed potato for something different.
