Peppercorn Steak with Brandy Cream Sauce Recipe - The Cookie Rookie® (2024)

This Peppercorn Steak with Brandy Cream Sauce is fit for a king! Peppercorn-crusted steak is cooked in a skillet and smothered in a delicious brandy cream sauce for the ultimate decadent date-night dinner.

Why We Love This Peppercorn Steak Recipe

The peppercorn steak is delicious. By pressing the steak into the cracked peppercorns, you really get a nice heat and flavor.However, it’s the brandy cream sauce that really makes this recipe shine. The base is heavy cream, mixed with brandy (obviously), and it cooks right in the same skillet that you make the steak in. It’s so good!

Variations on Brandy Cream Sauce For Steak

If you don’t have any brandy on hand, don’t fret. There are so many different alcohols that can do the job just as well. You may not be aware that cognac is a type of brandy, and it’s the best ‘substitute’ if you happen to have it. Other great subs include whiskey, bourbon, or rum for their warmth, and wine or sherry for their fruitiness and tang. Any of these alcohols will make a delicious cream sauce!

How to Store and Reheat

Store leftover peppercorn steak in an airtight container in the refrigerator for up to 4 days. Store the brandy cream sauce separately. Reheat in a pan set over medium-low heat until theinternal temperatureof your steak reaches 120°F. Add the sauce, thinning with more cream if needed, and stir until warmed through.

How to Freeze

Freeze peppercorn steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying. We do not recommend freezing the brandy cream sauce, as the texture is not pleasant once thawed.

Serving Suggestions

To complete the meal, this peppercorn skillet steak pairs beautifully with side dishes such as mashed potatoes, asparagus, broccoli, roasted balsamic tomatoes, or Brussels sprouts. And of course, a glass of red wine will make you feel like you’re actually eating dinner at a steak house.

And my best suggestion of all: pour that delicious brandy cream sauce all over a baked potato… just saying.

More Steak Recipes To Try

• Steak and Potatoes
• Chicken Fried Steak
• Baked Steak
• Steak and Lobster
• Ribeye Steak

Also, see our recipe and video on how to cook steak in the oven.

Notes from the Test Kitchen

• Bring steak to room temperature. Take steaks out of the fridge about 1 hour before cooking so it has time to come to room temp.
• Be as hands off as possible. Only turn the steaks once and don’t move or disturb them while they cook on each side. The less you touch and move them, the less they’ll dry out. You want them to stay juicy!
• Internal temperatures for steak are as follows: 130°-135°F for rare, 140°F for medium rare, 155°F for medium, and 165°F for well done. Get a printable meat temp chart here.
• Don’t overcook. Everyone has their own preferences for how they like their steak done, but I highly advise against cooking it well done! It’s going to taste best (and juiciest) in the medium rare range. So cook about 4 minutes on each side.
• Always get a good cut of meat. It makes all the difference. I love filet mignon, but some other juicy cuts include New York Strip, Ribeye, and T-Bone. It all just depends on how much fat you want on your steak.
• Keep it warm. After cooking the steaks, remove them from the skillet and cover them with foil while making your sauce. This will keep them warm so they don’t dry out.
• Be careful when lighting the brandy. This step adds a nice touch to the sauce, but if you prefer, you can just let the brandy come to a boil instead of lighting it.

How to Make Peppercorn Steak with Brandy Cream Sauce Step by Step

Season the Steaks: Remove 4 (6-8 ounce) filet mignon steaks from the fridge 1 hour before preparing and allow them to come to room temperature. Season each filet with coarse sea salt. Grind 2 tablespoons of whole peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides.

Heat the Fats: Heat a cast iron or stainless steel skillet over medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil and allow to fully melt. Coat the entire bottom of the pan.

Cook the Steaks: Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully. After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.

Deglaze the Pan: Remove the pan from the heat and pour in ⅓ cup of brandy. Immediately light with a long match or firestick (be extremely careful here! Keep your hands out of the way). Shake the pan lightly from side to side until the flame dies out.

Add the Cream: Return the pan to medium-high heat and stir in 1 cup of heavy cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking.

Add Back the Steaks: Return the steaks to the sauce and pour sauce over the steaks.

Garnish and Serve: Serve immediately, garnished with fresh chopped parsley.