This savory peppercorn sauce is perfect for filets or other lean steaks that benefit from a mouthwatering sauce. It's quick and easy to make and is the perfect creamy steak sauce to serve for an elevated date night dinner!
Add the butter to a large cast iron skillet preheated over medium to medium-high heat.
Once the butter has melted, add the shallots and saute until translucent, 3 to 5 minutes.
Deglaze with a splash of brandy by carefully pouring in a little and scraping up any browned bits stuck to the bottom of the pan.
Simmer and reduce the liquid by half
slowly add in the beef stock, fresh tarragon, and peppercorns; whisk to combine.
Simmer for 3 to 5 minus.
Remove from heat and add the cream, stirring to combine.
Return to the skillet to medium-low heat and simmer until thickened, 3 to 5 minutes longer being sure not to let the liquid come to a rolling boil.
Remove from heat and discard the tarragon sprigs. If desired, add freshly minced tarragon for a pop of color.
Season with salt to taste and serve immediately over your favorite steak.
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Notes
We use brandy in this recipe, but bourbon, cognac, or whiskey will also work.For the best flavor, use the pan in the steaks were seared. While the steaks rest, cook the sauce right in the same pan, deglazing the pan when you add the brandy for a bonus rich beefy flavor. This sauce is best served immediately hot but can be made up to 2 days in advance and reheated gently in a skillet over medium-low heat. This sauce is perfect over pan seared filet mignon, grilled filet mignon, or whole sous vide beef tenderloin roasts. However, it also works great over bacon-wrapped chicken or even thick-cut pan seared pork chops.