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.
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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 the internal temperature of 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
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.
Peppercorn Steak Recipe with Brandy Cream Sauce
Ingredients
- 4 (6-8 ounce) filet mignon steaks cut 1½ inches thick at the most, room temperature
- Coarse sea salt to taste
- 2 tablespoons whole peppercorns black or tri-colored (If cooking for kids be careful with this; it can be a bit spicy)
- 1 tablespoon unsalted butter (⅛ stick)
- 1 tablespoon olive oil
- ⅓ cup brandy most of the alcohol will cook out
- 1 cup heavy cream room temperature
- Chopped fresh parsley optional, for garnish
Instructions
- Remove the steaks from the fridge 1 hour before preparing and allow them to come to room temperature.4 (6-8 ounce) filet mignon steaks
- Season each filet with coarse sea salt. Grind the 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.Coarse sea salt, 2 tablespoons whole peppercorns
- Heat a cast iron or stainless steel skillet over medium-high heat. Add the butter and olive oil and allow to fully melt. Coat the entire bottom of the pan.1 tablespoon unsalted butter, 1 tablespoon olive oil
- 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.
- Remove the pan from the heat and pour in the brandy. Immediately light with a long match or firestick (CAREFULLY…READ NOTE BELOW). Shake the pan lightly from side to side until the flame dies out.⅓ cup brandy
- Return the pan to medium-high heat and stir in the cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking.1 cup heavy cream
- Return the steaks to the sauce and pour sauce over steaks.
- Serve immediately, garnished with fresh chopped parsley.Chopped fresh parsley
Video
Becky’s Tips
- Let the steaks come to room temp for at least 1 hour before cooking.
- Don’t flip the steaks too many times while cooking. This will press out all the juices.
- I love filet mignon, but New York Strip, Ribeye, and T-Bone also work well.
- Cover the steaks with foil after cooking to keep them warm without drying them out.
- Note: Use EXTREME caution when lighting the brandy. Make sure you’ve removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.
- Steak Temperature Guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
Hi Lauren, we’re sorry this recipe gave you trouble. We did make several notes in the recipe about removing the pan from the heat and moving it away from anywhere that could get scorched. Especially if you are using a gas stove, the flames can go up to 3 ft. It does not matter what kind of pan is used, cast iron is just fine! If you reread the recipe note, there are instructions to avoid lighting the alcohol: “***NOTE: Use EXTREME caution when lighting the brandy. Make sure you’ve removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.” Hope this helps!
I experiment with new recipes all the time but I need the nutritional info on them as I follow a strict protocol which requires input on exactly what and how much I’m eating.
When you go to the recipe, at the bottom there is a place where you can expand to see nutritional information!
The recipe was very interesting! The steak came out perfectly with the cooking instructions.
However, the sauce was missing something key in my experience. It ended up tasting lightly of toffee. I added a bit of worcestershire and the tang helped a bit but I’m still thinking about what could be added to make it more well rounded.
Overall I enjoyed it and look forward to tinkering around with it!
Thanks for sharing, Ron!
At the top of the page there is a “jump to recipe” link that you can click that will take you right to it. I hope that helps!
Is heavy whipping cream the same thing? I bought two over thanksgiving for whipped cream and only used one..?
Yes, they are essentially the same thing!
This skillet steak with Brandy peppercorn cream sauce was an outstanding choice for Valentine’s. What a hit served up with cauliflower/potato mash and charred broccolini and lastly a bottle of 2014 RRV Merlot to compliment the meal. Love this recipe!
That makes me so happy!
Just tried this for the first time – wonderful! I subbed bourbon for sherry — go easy on the peppercorns for the kids if applIcable.
Yay! I’m actually going to change the recipe to reflect that…you’re right it can be very spicy! I love the idea of sherry…sherry is never a bad idea with cooking!
I meant to say subbed Bourbon for brandy .. it wAs delish .. flame was much bigger than i anticipated
Yes! It gets pretty crazy!! And brandy is great too :)
This looks so good to be my thanksgiving dinner.
I’m all for whatever your fave food is being Thanksgiving dinner :)