Brandy Peppercorn Sauce

Lori & Paul, Burp!

There’s a steakhouse here in Milwaukee that serves up perfectly cooked New York strip accompanied by the diner’s choice of any number of delicious sauces. Lori’s favorite happens to be the brandy peppercorn, which marries the delicate sweetness of shallots and cream with the assertive punch of brandy and peppercorns. She liked it so much she declared that she could “bathe in it.”

While we wouldn’t recommend taking a bath in it, this recreation of Lori’s favorite sauce is pretty darned delicious poured over steak. Or pork chops. Or just about anything, really.

Brandy Peppercorn Sauce
By Lori & Paul
Makes approximately 3/4 cup sauce


2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons brandy
1 teaspoon coarsely ground peppercorns
2/3 cup whipping cream
Kosher salt and freshly ground pepper, to taste


Melt the butter in saucepan over medium heat. Add the shallots, and sauté for 3-4 minutes, or until they are softened but not browned. Add the garlic, and continue to cook, stirring constantly, for another minute.

Add the brandy and simmer for 30-45 seconds, until slightly reduced. Add the peppercorns and cream, then season to taste with salt and additional freshly ground pepper. Simmer gently for an additional 3-4 minutes, or until slightly thickened.

Tags: ,

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


One thought on “Brandy Peppercorn Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Adrienne said:

    Love this sauce! I add some of the juices from the steak we’re making to go with it and it’s just perfect and perfect in its simplicity. Love this recipe!