🥣 Creamy Peppercorn & Pan-Drip Sauce

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

After cooking the steak, remove it to rest. Keep the garlic, thyme, and all the browned bits in the pan.

Step 2

Reduce heat to medium. Add shallots and peppercorns — sauté for 1–2 minutes until softened and fragrant.

Step 3

Deglaze with brandy/cognac (optional). Let it bubble for 30 seconds to cook off the alcohol, scraping the pan with a wooden spoon.

Step 4

Add the beef stock and simmer for 2–3 minutes to reduce slightly.

Step 5

Stir in the cream and Dijon mustard. Simmer gently until thickened to sauce consistency (2–4 minutes).

Step 6

Taste and adjust seasoning — it probably won’t need much salt because of the steak juices.