Steak with Pepper Sauce (Pfeffersoße)

This German classic (maybe French? lol) will give your tastebuds something new to be happy about! Below, I’ll show you all of the ingredients you’ll need to make this amazing dish, as well as the step-by-step instructions to make this a no-brainer!

2 steaks (any cut is fine – I use Sirloin or Ribeye)
3-4 tablespoons black peppercorns (half of them slightly crushed, the other half whole)
1/2 cup beef broth
1/2 cup heavy whipping cream
2 tablespoons brandy
1 tablespoon olive oil
1/3 cup onion or shallot, finely chopped
1 tablespoon butter + 2 tablespoons butter
Salt to taste


The first thing you will want to do is let your steaks come to room temperature before cooking. This will allow them to cook evenly, and will also allow them to remain tender and juicy!

Season your steaks generously with salt and pepper on both sides, as well as the edges. The thicker your steaks are, the more seasoning you will need, so do this to taste.

Heat up a frying pan on medium high heat with your 1 tablespoon of butter and oil. Once butter and oil are hot, lay in your steaks (listen for the sizzle!). Do not touch the steaks for four minutes. After four minutes, flip the steaks and begin cooking the other side. While cooking this second side, baste the steaks with your butter/oil that is still in the pan. This will allow the steak to cook thoroughly while adding flavor and juiciness during the cooking process.

After four minutes per side (this is for medium rare, but cooking times depend on the thickness of your steaks), take the steaks out of the pan and place them on a plate to rest, covered. I added a couple of knobs of butter to the top of my steaks while resting, but that’s totally optional 🙂

Discard the leftover oil/butter in your steak pan, but DO NOT SCRAPE OUT OR WIPE OUT THE PAN! We want all of that leftover flavor from the steaks. Once you’ve discarded any excess fat from that pan, add your 2 tablespoons of fresh butter and let that melt on medium heat. Once melted, add in onions or shallots and sweat these down until lightly browned.

Now add in your brandy. This will help to deglaze the bottom of your pan, so make sure you scrape that pan once your brandy starts simmering! Let that alcohol cook off and reduce for 4 minutes, still on medium heat.

Once reduced, add in your black pepper corns/crushed black pepper. Cook for 1-2 minutes. Next, add your beef broth and heavy cream. Stir together and let this simmer on medium low for 10-20 minutes or until thickened.

Towards the end of your simmering process, add in the steaks’ resting juices to your pepper sauce. This will add tons of flavor! Taste for seasoning and add any salt to taste. Once the sauce is as thick as you like it (typically I test by placing a spoon in the sauce and seeing if it holds the sauce), you’re ready to serve!

To serve, place your steak on a plate and drizzle the pepper sauce over the top of the steak. Once you bite into this amazing creation, you will be in food heaven! I hope you enjoy!

Published by kalishcooking

I love to cook!

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