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French-Style Green Peppercorn Pan Sauce

French-Style Green Peppercorn Pan Sauce elevates seared meats with its creamy, peppery bite and rich, umami depth. Inspired by classic steak au poivre, this sauce begins with whole green peppercorns sautéed alongside sweet shallots in butter. A quick roux of flour and fond is deglazed with brandy, capturing the caramelized bits left from resting steak, chicken, or pork. Simmered gently in high-quality stock, the sauce concentrates savory flavors before heavy cream brings luxurious silkiness and balance to the sharp peppercorn heat. Fresh thyme adds a subtle herbal lift, while seasoning to taste ensures perfect harmony. Ready in under an hour, it yields about 2 cups (480 ml)—enough for eight ¼-cup (60 ml) servings—making it an essential pantry staple for weeknight dinners or elegant weekend meals.

Side | French | Sauce | Frying Pan | Whisk | Heavy Cream | Peppercorn | Shallot | Unsalted Butter | Sautéing | Searing | Simmering | Stirring | Whisking | Elegant Dinner | Weeknight | Under 1 Hour
Time to complete

Prep

5min

Cook

30min

Wait

10min

Total

45min

Ingredients (Makes 2 cups (480 ml), serves 8 (¼ cup/60 ml each))
  • 2 tablespoons (28 g) unsalted butter
  • 3 tablespoons rinsed green peppercorns
  • 2 tablespoons (21 g) minced shallot
  • 1 tablespoon (8 g) all-purpose flour
  • 1½ cups (360 ml) beef or chicken stock or broth
  • ¼ cup (60 ml) brandy
  • 1 sprig thyme
  • 1 cup (240 ml) heavy cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 24
  • Protein: 1
  • Carbohydrates: 2.3
  • Fiber: 0.2
Directions

Prepare Protein

  • 1. Season and sear steak, chicken, or pork in a 12-inch (30 cm) skillet over medium-high heat until browned and cooked to desired doneness, about 4–6 minutes per side. Transfer to a warm plate, tent with foil, and reserve 1 tablespoon fat in pan.

Sauté Aromatics

  • 2. Reduce heat to medium-low and add butter, green peppercorns, and shallot. Cook, stirring frequently, until shallot softens, 3–5 minutes.

Build Roux & Deglaze

  • 3. Sprinkle in flour and stir constantly to form a roux, about 2 minutes. Increase heat to medium, pour in brandy, scraping up browned bits. Cook until alcohol aroma dissipates, about 1 minute.

Simmer & Reduce

  • 4. Add stock and thyme sprig. Bring to a boil, then reduce to a gentle simmer. Cook, stirring occasionally, until sauce reduces to 1½ cups (360 ml), 12–15 minutes.

Finish & Serve

  • 5. Stir in cream and simmer, whisking occasionally, until sauce thickens to 2 cups (480 ml), about 10 minutes. Discard thyme sprig, season with salt and pepper, and serve with reserved meat.
Cookix's Secrets

Consistency

  • If the sauce is too thin, whisk in an extra teaspoon of flour dissolved in stock.

Deglazing

  • Warm the brandy slightly to prevent splatter and ensure a smooth deglaze.

Flavor Balance

  • Taste and adjust salt after adding cream to avoid over-seasoning.

Herbal Twist

  • Stir in chopped fresh parsley or chives off the heat for a fresh finish.

Lighter Version

  • Substitute half the cream with whole milk for lower fat with similar creaminess.

Mushroom Addition

  • Add ½ cup sliced cremini mushrooms during sautéing for an earthy boost.

Reheating

  • Gently reheat sauce over low heat, whisking to restore its silky texture.

Smoky Flavor

  • Finish with a pinch of smoked paprika or a drop of liquid smoke.

Wine Substitute

  • Replace brandy with dry white wine for a brighter, fruitier profile.