Classic Au Poivre Peppercorn Cream Sauce for Steak

Prep: 5 minCook: 15 min12 servingsmediumAmerican
Classic Au Poivre Peppercorn Cream Sauce for Steak

A rich, velvety French sauce featuring crushed white peppercorns in a luxurious cream base with hints of brandy and Dijon mustard. This restaurant-quality sauce transforms any steak into an elegant dinner, perfect for date nights or special occasions. The combination of beef bouillon and fresh thyme creates a deeply savory foundation, while the peppercorns provide a gentle heat and aromatic bite that complements the richness of the cream.

Gluten-FreeNut-FreeKeto

Ingredients

12 servings
  • 4 tablespoons butter
  • 2 teaspoons beef bouillon powder
  • ½ cup water
  • 4 tablespoons Dijon mustard
  • 2 fresh thyme sprigs
  • 2 tablespoons brandy(optional)
    cognac1:1authentic

    classic French preparation

    Full guide →
  • 1 ½ cups heavy cream
    half and half1:1lighter

    reduces richness significantly

    Full guide →
  • 5 tablespoons white peppercorns, crushed
    black peppercorns1:1common

    stronger, more assertive flavor

  • 1 tablespoon arrowroot or corn starch
    cornstarch1:1common

    slightly different thickening properties

Instructions

  1. 1

    Heat butter over medium heat in a heavy bottom sauce pan

  2. 2

    Whisk in beef bouillon and cook until bouillon starts to brown

  3. 3

    Whisk in water, Dijon mustard, fresh thyme sprigs, brandy and heavy cream

  4. 4

    Bring mixture to a low simmer

  5. 5

    Add crushed peppercorns and stir well

  6. 6

    Ladle out a small amount of sauce and whisk with arrowroot or cornstarch

  7. 7

    Return thickened mixture to pan and stir until sauce coats the back of a wooden spoon

  8. 8

    Remove woody pieces of thyme sprigs before serving

  9. 9

    Serve over steak

Tips

Tip 1

Crush peppercorns by placing them in a sealed plastic bag and gently pounding with a rolling pin for even pieces

Tip 2

Make a slurry with the starch and cool sauce to prevent lumps when thickening

Tip 3

Remove thyme stems completely as they can be woody and unpleasant to bite into

Good to Know

Storage

Refrigerate up to 3 days in covered container. Reheat gently over low heat, whisking frequently.

Make Ahead

Can be made up to 2 hours ahead and kept warm in double boiler or slow cooker on warm setting.

Serve With

Serve immediately over hot steaks while sauce is warm and smooth.

Common Mistakes

Watch

Heat cream mixture too quickly to avoid curdling

Watch

Whisk starch slurry thoroughly to avoid lumps in final sauce

Watch

Remove from heat immediately when thickened to prevent breaking

Substitutions

heavy cream→
half and half1:1lighter

reduces richness significantly

Full guide →
brandy→
cognac1:1authentic

classic French preparation

Full guide →
white peppercorns→
black peppercorns1:1common

stronger, more assertive flavor

arrowroot→
cornstarch1:1common

slightly different thickening properties

Full guide →
Find more substitutions →

FAQ

Can I make this sauce without alcohol?

Yes, simply omit the brandy. The sauce will still be delicious with the other flavors from mustard, thyme, and peppercorns providing complexity.

What if my sauce becomes too thick?

Thin with a small amount of warm cream or beef stock, whisking constantly until you reach desired consistency.

How long will this sauce keep in the refrigerator?

The sauce will keep for up to 3 days when properly stored in a covered container in the refrigerator.