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Steaks with peppercorn sauce


Rate this recipe 3/5 (9 Votes)


  • 4 steaks
  • 1 tbsp green peppercorns, drained
  • 1 large shallot
  • 1 1/4 cup of cognac or brandy
  • 1 tsp mustard
  • 1 1/4 cup veal stock
  • 1/2 stick of butter
  • generous 3/4 c sour cream


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

Melt the chopped shallot and green pepper in butter for 5 minutes.

Step 2

Then crush half the green pepper with a wooden spoon.

Step 3

Deglaze with brandy, then increase the temperature boil 1 to 2 min.

Step 4

Add the mustard and the veal stock and reduce for 5 min.

Step 5

Add sour cream and continue reducing until it coats the back of the spoon.

Step 6

Cook the steaks in butter and serve on warm plates.

Step 7

Deglaze pan with cognac, flambé and add the juice to the sauce.

Step 8

Mix and season with salt and white pepper.

Step 9

Pour sauce over steaks.

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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!



  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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Steaks with peppercorn sauce Better Than Sex Burger