18 Creamy Peppercorn Sauce Delicious Recipes

Ready to elevate your weeknight dinners? There’s something magical about a rich, creamy peppercorn sauce—it turns simple steaks, chicken, or even mashed potatoes into a restaurant-worthy meal. Whether you’re craving comfort food or impressing guests, we’ve gathered 18 irresistible recipes that are easy to whip up. Dive in and discover your new favorite way to add a burst of flavor to your table!

Classic Steak with Creamy Peppercorn Sauce

You know those nights when you want something fancy but don’t want to spend hours in the kitchen? Yeah, this classic steak with creamy peppercorn sauce is your answer—it feels restaurant-worthy but comes together in no time. Your kitchen will smell incredible, and you’ll feel like a total pro.

Ingredients

For the steak:
– 2 (8-ounce) ribeye steaks, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the peppercorn sauce:
– 1 tablespoon unsalted butter
– 2 tablespoons finely chopped shallot
– 2 tablespoons crushed black peppercorns
– 1/4 cup brandy
– 1/2 cup beef broth
– 1/2 cup heavy cream

Instructions

1. Pat the steaks completely dry with paper towels on all sides.
2. Rub the steaks evenly with olive oil, then season both sides with kosher salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat for 3 minutes until very hot.
4. Place the steaks in the hot skillet and cook undisturbed for 4 minutes.
5. Flip the steaks using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
6. Transfer the steaks to a cutting board and let them rest for 8 minutes.
7. Reduce the skillet heat to medium and melt the butter in the same pan.
8. Add the chopped shallot and cook for 2 minutes until softened.
9. Stir in the crushed black peppercorns and toast for 30 seconds until fragrant.
10. Carefully pour in the brandy and cook for 1 minute while scraping the browned bits from the pan bottom.
11. Add the beef broth and simmer for 2 minutes until reduced by half.
12. Pour in the heavy cream and simmer for 3 minutes until the sauce thickens slightly.
13. Slice the rested steaks against the grain into 1/2-inch thick pieces.
14. Arrange the steak slices on plates and spoon the peppercorn sauce over the top.

Here’s why this combo works so well—the juicy, perfectly cooked steak gets balanced by that creamy, peppery sauce with just enough kick. Honestly, try serving it over crispy roasted potatoes or with a simple arugula salad to cut through the richness.

Grilled Chicken in Peppercorn Sauce

Ever find yourself craving something comforting yet impressive? This grilled chicken in peppercorn sauce hits all the right notes—it’s savory, slightly spicy, and surprisingly easy to pull off. You’ll love how the creamy sauce balances the smoky char from the grill.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
• For the peppercorn sauce:
  • 2 tbsp whole black peppercorns
  • 1 tbsp unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Dijon mustard

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the chicken breasts evenly with 1 tbsp olive oil.
3. Sprinkle both sides of the chicken with 1 tsp kosher salt.
4. Place the chicken on the grill and cook for 6–7 minutes per side, until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking—it ensures juicy results every time.
5. Remove the chicken from the grill and let it rest on a plate for 5 minutes.
6. While the chicken rests, crush 2 tbsp whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
7. Melt 1 tbsp unsalted butter in a skillet over medium heat.
8. Add 1/2 cup finely chopped yellow onion and sauté for 3–4 minutes, until softened and translucent.
9. Stir in the crushed peppercorns and cook for 1 minute to release their aroma.
10. Pour in 1/2 cup low-sodium chicken broth and 1/2 cup heavy cream, stirring to combine.
11. Whisk in 1 tbsp Dijon mustard until the sauce is smooth.
12. Simmer the sauce for 4–5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Tip: Don’t boil the sauce vigorously—keeping it at a gentle simmer prevents the cream from curdling.
13. Slice the rested chicken diagonally against the grain. Tip: Cutting against the grain makes each bite more tender and easier to chew.
14. Arrange the sliced chicken on plates and spoon the warm peppercorn sauce over the top.

Unbelievably tender chicken meets a sauce with a bold, peppery kick that’s mellowed by the creamy base. The slight crunch from the peppercorns adds a fun texture contrast. Try serving it over mashed potatoes or with a crisp green salad to soak up every last drop of that delicious sauce.

Pork Medallions with Brandy Peppercorn Sauce

Ready for a restaurant-quality meal that comes together faster than takeout? These pork medallions with brandy peppercorn sauce are your new weeknight hero. You’ll love how the creamy, peppery sauce elevates simple pork into something truly special.

Ingredients

For the pork medallions:
– 1 lb pork tenderloin, cut into 1-inch thick medallions
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the sauce:
– 1/4 cup brandy
– 1 cup heavy cream
– 2 tbsp whole peppercorns, lightly crushed
– 1/2 cup chicken broth
– 2 tbsp unsalted butter
– 1 shallot, minced

Instructions

1. Pat the pork medallions completely dry with paper towels.
2. Season both sides of each medallion evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Arrange pork medallions in a single layer without crowding the pan.
5. Sear for 4 minutes until a golden-brown crust forms on the bottom.
6. Flip each medallion using tongs and cook for another 3-4 minutes.
7. Transfer pork to a clean plate and tent loosely with foil to rest.
8. Reduce skillet heat to medium and add minced shallot to the same pan.
9. Cook shallot for 2 minutes until softened and fragrant.
10. Pour in brandy carefully, standing back as it may flame up briefly.
11. Scrape the bottom of the pan with a wooden spoon to release browned bits.
12. Add crushed peppercorns and cook for 1 minute to toast them.
13. Pour in chicken broth and simmer for 2 minutes until slightly reduced.
14. Stir in heavy cream and bring to a gentle bubble.
15. Cook sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
16. Remove pan from heat and swirl in butter until melted and incorporated.
17. Return pork medallions and any accumulated juices to the sauce.
18. Simmer together for 1 minute to reheat the pork.

Velvety cream sauce clings to each tender pork medallion, while the cracked peppercorns provide little bursts of heat. The brandy adds a subtle warmth that balances the richness perfectly. Try serving these over creamy polenta or with roasted asparagus for a complete meal that feels fancy but comes together in under 30 minutes.

Creamy Peppercorn Sauce Pasta

Tired of the same old pasta routine? This creamy peppercorn sauce pasta is about to become your new go-to comfort meal. It’s rich, a little spicy, and comes together in under 30 minutes—perfect for those busy weeknights when you want something special without the fuss.

Ingredients

For the pasta:
– 8 oz fettuccine pasta
– 1 tbsp salt

For the creamy peppercorn sauce:
– 2 tbsp whole black peppercorns
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of fettuccine pasta and cook for 9-11 minutes until al dente (check package directions for exact timing).
4. While pasta cooks, crush 2 tablespoons of whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
6. Add the crushed peppercorns and toast for 1 minute until fragrant (tip: toasting enhances their spicy flavor).
7. Add 2 minced garlic cloves and cook for 30 seconds until golden but not browned.
8. Pour in 1 cup of heavy cream and bring to a gentle simmer.
9. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until completely melted and smooth.
10. Add 1/4 teaspoon salt to the sauce and stir to combine.
11. Drain the cooked pasta, reserving 1/4 cup of pasta water.
12. Add the drained pasta to the sauce in the skillet.
13. Toss the pasta with the sauce, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly (tip: the starchy water helps the sauce cling to the pasta).
14. Serve immediately while hot.

Outrageously creamy with a bold peppery kick that builds with each bite, this pasta feels indulgent yet balanced. The cracked peppercorns provide little bursts of heat against the smooth Parmesan cream base. Try topping it with extra cracked pepper and serving alongside a simple green salad to cut through the richness.

Pan-Seared Salmon with Peppercorn Sauce

Gosh, you know those nights when you want something fancy-feeling but don’t have hours to spend in the kitchen? This pan-seared salmon with peppercorn sauce is your answer—it’s restaurant-quality but totally doable on a busy weeknight. You’ll love how the crispy skin pairs with that creamy, peppery sauce.

Ingredients

For the salmon:
– 4 (6-ounce) salmon fillets, skin on
– 2 tablespoons olive oil
– 1 teaspoon kosher salt

For the peppercorn sauce:
– 1 tablespoon whole black peppercorns
– 2 tablespoons unsalted butter
– 1 small shallot, minced
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1 tablespoon brandy
– 1/4 teaspoon salt

Instructions

1. Pat the salmon fillets completely dry with paper towels on both sides.
2. Season the salmon flesh side with 1 teaspoon kosher salt.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Place salmon skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook skin-side down for 6 minutes without moving to get a crispy crust.
6. Flip salmon and cook flesh-side down for 2 minutes until internal temperature reaches 125°F.
7. Transfer salmon to a plate and tent with foil to rest.
8. Reduce skillet heat to medium and add 1 tablespoon whole black peppercorns.
9. Toast peppercorns for 1 minute until fragrant, then crush lightly with the back of a spoon.
10. Add 2 tablespoons unsalted butter to the skillet and let it melt.
11. Cook 1 minced shallot in the butter for 2 minutes until softened.
12. Pour in 1 tablespoon brandy and cook for 30 seconds to burn off alcohol.
13. Add 1/2 cup heavy cream, 1/4 cup chicken broth, and 1/4 teaspoon salt.
14. Simmer sauce for 3 minutes, stirring constantly, until slightly thickened.
15. Remove sauce from heat and spoon over rested salmon.

Velvety sauce clings to each flaky bite of salmon, creating this incredible contrast between the crisp skin and tender flesh. The peppercorns add just enough heat to wake up your palate without overwhelming the dish. Try serving it over creamy mashed potatoes—the sauce makes the most amazing gravy that’ll have everyone scraping their plates clean.

Beef Tenderloin with Green Peppercorn Sauce

Venturing into fancy dinner territory doesn’t have to be intimidating. You can absolutely nail this restaurant-quality beef tenderloin with a creamy, tangy green peppercorn sauce that’s surprisingly simple to pull off. It’s the perfect centerpiece for a special occasion that will seriously impress your guests.

Ingredients

For the Beef Tenderloin:
– 1 (2 lb) beef tenderloin, trimmed
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Green Peppercorn Sauce:
– 2 tbsp unsalted butter
– 1 shallot, minced
– 2 tbsp green peppercorns in brine, drained
– 1/2 cup dry white wine
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the beef tenderloin completely dry with paper towels. (Tip: A dry surface ensures a better sear and crust.)
3. Rub the tenderloin all over with olive oil.
4. Season the entire surface evenly with kosher salt and black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the tenderloin for 3-4 minutes per side until a deep brown crust forms.
7. Transfer the entire skillet to the preheated oven.
8. Roast for 20-25 minutes until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Remove the skillet from the oven using oven mitts.
10. Transfer the beef to a cutting board and let it rest for 15 minutes. (Tip: Resting allows juices to redistribute throughout the meat.)
11. While the beef rests, make the sauce in the same skillet over medium heat.
12. Melt the butter in the skillet drippings.
13. Add the minced shallot and cook for 2 minutes until softened.
14. Stir in the drained green peppercorns and cook for 1 minute.
15. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
16. Simmer for 3-4 minutes until the wine reduces by half.
17. Add the beef broth and continue simmering for 5 minutes.
18. Whisk in the heavy cream and Dijon mustard until smooth.
19. Simmer the sauce for 4-5 minutes until it thickens enough to coat the back of a spoon. (Tip: Don’t boil the sauce after adding cream to prevent curdling.)
20. Slice the rested beef tenderloin against the grain into 1-inch thick pieces.

Keep this showstopper simple by serving it with creamy mashed potatoes that soak up every drop of that peppery sauce. The tenderloin melts in your mouth while the sauce delivers a gentle heat and tang that cuts through the richness perfectly.

Mushroom and Peppercorn Sauce Risotto

Just when you think risotto can’t get any cozier, this mushroom and peppercorn version comes along to prove you wrong. It’s creamy, earthy, and has just the right amount of peppery kick to make your taste buds dance. Perfect for those nights when you want something fancy-feeling without all the fuss.

Ingredients

For the mushroom base:
– 2 tbsp olive oil
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced

For the risotto:
– 1½ cups Arborio rice
– ½ cup dry white wine
– 6 cups chicken broth, kept warm
– 1 tbsp whole black peppercorns, lightly crushed
– ½ cup grated Parmesan cheese
– 3 tbsp unsalted butter
– 1 tsp salt

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add sliced mushrooms and cook for 8-10 minutes until deeply browned and their liquid has evaporated.
3. Add diced onion and cook for 4-5 minutes until translucent and softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
6. Pour in white wine and cook for 2-3 minutes until completely absorbed.
7. Add 1 cup of warm chicken broth and crushed peppercorns, stirring continuously until liquid is nearly absorbed.
8. Continue adding broth 1 cup at a time, waiting until each addition is almost absorbed before adding the next (this should take about 20-25 minutes total).
9. Remove from heat when rice is creamy but still slightly firm to the bite.
10. Stir in Parmesan cheese, butter, and salt until fully incorporated and creamy.
11. Let rest for 2 minutes before serving.

Zesty with pepper yet comforting from the mushrooms, this risotto strikes the perfect balance between bold and cozy. The crushed peppercorns give little bursts of heat that play beautifully against the earthy mushrooms and creamy rice. Try serving it with grilled chicken or spoon it over roasted vegetables for a complete meal that feels restaurant-worthy.

Peppercorn Sauce Stuffed Bell Peppers

Oh my goodness, you have to try these stuffed bell peppers! They’re filled with the creamiest peppercorn sauce and baked until tender. Perfect for a cozy weeknight dinner that feels fancy but is actually super simple to make.

Ingredients

For the peppers:
– 4 large bell peppers
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the filling:
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tablespoons whole peppercorns, crushed
– 1 teaspoon Worcestershire sauce
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Brush the inside of each pepper with olive oil and sprinkle with salt.
4. Place the peppers upright in a baking dish and bake for 15 minutes to soften slightly.
5. While peppers bake, brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a spoon.
6. Add diced onion and cook for 4 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Pour in beef broth, scraping any browned bits from the bottom of the pan.
9. Add heavy cream, crushed peppercorns, and Worcestershire sauce.
10. Simmer the mixture for 5 minutes until slightly thickened.
11. Remove the peppers from the oven and carefully fill each one with the beef mixture.
12. Top each pepper with shredded mozzarella cheese.
13. Return to the oven and bake for 20 minutes until cheese is golden and bubbly.
14. Let the peppers rest for 5 minutes before serving.

What makes these peppers so special is how the creamy peppercorn sauce soaks into the tender beef filling while the bell pepper walls become perfectly soft. The cracked peppercorns give each bite a wonderful warmth without being overly spicy. Try serving them over mashed potatoes to catch all that delicious sauce, or slice them into rings for a stunning presentation on your dinner plate.

Garlic Butter Shrimp with Peppercorn Sauce

Kind of craving something that feels fancy but comes together in minutes? You’re in luck—this garlic butter shrimp with peppercorn sauce is your new weeknight hero. It’s got that restaurant-quality vibe without any of the stress, and the bold, creamy sauce is seriously addictive.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 tbsp whole black peppercorns, lightly crushed
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Season the shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer without crowding the pan.
5. Cook shrimp for 2 minutes until the bottoms turn pink.
6. Flip each shrimp using tongs.
7. Cook for another 1-2 minutes until opaque throughout.
8. Transfer shrimp to a clean plate using a slotted spoon.
9. Reduce skillet heat to medium.
10. Add butter to the same skillet and let it melt completely.
11. Add minced garlic and crushed peppercorns to the butter.
12. Cook for 1 minute until fragrant but not browned.
13. Pour in heavy cream and chicken broth.
14. Whisk continuously for 2-3 minutes until the sauce thickens slightly.
15. Stir in lemon juice and chopped parsley.
16. Return cooked shrimp to the skillet.
17. Toss gently to coat shrimp evenly with sauce.
18. Cook for 1 more minute to reheat the shrimp.
19. Remove skillet from heat immediately.

Serve this beauty over creamy polenta or crusty bread to soak up every drop of that peppery sauce. The shrimp stay tender and juicy while the sauce brings this amazing spicy kick that mellows into rich creaminess. Seriously, you’ll want to lick the plate clean—it’s that good.

Peppercorn Sauce Glazed Meatballs

Remember those cozy dinners where you just want something comforting but still impressive? These peppercorn sauce glazed meatballs deliver exactly that—tender, juicy meatballs smothered in a rich, peppery sauce that’s bold but not overwhelming. You’ll love how simple they are to throw together, even on a busy weeknight.

Ingredients

• For the meatballs:
  • 1 lb ground beef (80/20 blend)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 2 tbsp crushed black peppercorns
  • 1 tbsp Worcestershire sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, milk, garlic powder, salt, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
5. Drizzle the olive oil over the meatballs and bake for 18–20 minutes, until browned and cooked through.
6. While the meatballs bake, melt the butter in a saucepan over medium heat.
7. Whisk in the flour and cook for 1 minute, until golden—this creates a roux that thickens the sauce smoothly.
8. Gradually pour in the beef broth, whisking constantly to avoid lumps.
9. Stir in the heavy cream, crushed peppercorns, and Worcestershire sauce.
10. Simmer the sauce for 5–7 minutes, until it thickens enough to coat the back of a spoon.
11. Add the baked meatballs to the sauce and stir gently to coat them evenly.
12. Let the meatballs simmer in the sauce for 2–3 minutes to soak up the flavor.

Serve these meatballs over mashed potatoes or buttery noodles—the creamy, peppery sauce clings beautifully to every bite. The crushed peppercorns give a subtle heat that’s balanced by the rich cream, while the meatballs stay incredibly tender. Try them as a standout appetizer or a hearty main that’ll have everyone asking for seconds.

Creamy Peppercorn Sauce Potatoes Au Gratin

Ever have one of those days where only the creamiest, most comforting potatoes will do? You know, when you want something that feels fancy but comes together without fuss. This creamy peppercorn version of potatoes au gratin delivers exactly that—rich, peppery, and utterly satisfying.

Ingredients

For the potatoes and base:
– 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 tbsp unsalted butter, softened
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 cloves garlic, minced
– 1 tsp kosher salt

For the peppercorn sauce and topping:
– 1 tbsp whole black peppercorns, coarsely crushed
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×13-inch baking dish with the 1 tbsp softened butter.
3. Arrange the thinly sliced potatoes in even, slightly overlapping layers in the prepared dish.
4. In a medium saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tbsp coarsely crushed black peppercorns.
5. Heat the cream mixture over medium heat until it just begins to simmer, about 4-5 minutes, stirring occasionally.
6. Pour the warm cream mixture evenly over the layered potatoes, ensuring all slices are coated.
7. Cover the baking dish tightly with aluminum foil.
8. Bake at 375°F for 45 minutes.
9. Remove the baking dish from the oven and carefully remove the foil.
10. In a small bowl, combine 1 cup shredded Gruyère and 1/2 cup grated Parmesan.
11. Sprinkle the cheese mixture evenly over the potatoes.
12. Return the dish to the oven and bake uncovered for 20-25 minutes, until the top is golden brown and bubbly.
13. Let the potatoes rest for 10 minutes before serving to allow the sauce to thicken.

A perfect balance of creamy and peppery, these potatoes develop a golden, cheesy crust that gives way to tender slices beneath. The crushed peppercorns add little bursts of warmth without overwhelming heat. Try serving them alongside a simple roasted chicken or with a bright arugula salad to cut through the richness.

Peppercorn Sauce and Herb Crusted Lamb Chops

Very few dishes feel as fancy yet approachable as perfectly cooked lamb chops with a bold peppercorn sauce. You get that impressive restaurant-quality presentation with flavors that truly sing. Let’s dive into making these beauties at home.

Ingredients

For the Lamb Chops:
– 8 lamb loin chops (about 1-inch thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
For the Herb Crust:
– 1/4 cup panko breadcrumbs
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh rosemary
– 1 garlic clove, minced
– 1 tbsp melted butter
For the Peppercorn Sauce:
– 1 tbsp whole black peppercorns, coarsely crushed
– 1/2 cup beef broth
– 1/4 cup heavy cream
– 1 tbsp Dijon mustard
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F.
2. Pat the lamb chops completely dry with paper towels.
3. Rub the olive oil evenly over all sides of the lamb chops.
4. Sprinkle the kosher salt evenly over both sides of the lamb chops.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place the lamb chops in the hot skillet and sear for 2 minutes without moving them.
7. Flip the lamb chops and sear the other side for 2 minutes.
8. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare.
9. Remove the lamb chops from the skillet and place them on a clean plate.
10. Tent the plate loosely with aluminum foil to keep the lamb chops warm.
11. Return the same skillet to the stovetop over medium heat.
12. Add the crushed black peppercorns to the skillet and toast for 1 minute until fragrant.
13. Pour the beef broth into the skillet, scraping up any browned bits from the bottom.
14. Stir in the Dijon mustard until fully incorporated.
15. Add the heavy cream and simmer the sauce for 3 minutes until slightly thickened.
16. Whisk in the unsalted butter until the sauce becomes glossy.
17. In a small bowl, combine the panko breadcrumbs, chopped parsley, chopped rosemary, minced garlic, and melted butter.
18. Press the herb crust mixture evenly onto the top of each lamb chop.
19. Return the crusted lamb chops to the oven for 2 minutes to crisp the topping.
20. Serve the lamb chops immediately with the peppercorn sauce spooned over them.
My favorite thing about this dish is how the crispy, herby crust gives way to tender, juicy lamb underneath. The peppercorn sauce adds a wonderful spicy kick that cuts through the richness beautifully. Try serving these over creamy mashed potatoes to soak up every last drop of that incredible sauce.

Peppercorn Sauce Drizzled Roasted Vegetables

Dinner just got a whole lot more exciting with this vibrant veggie dish. You’re going to love how the creamy peppercorn sauce transforms simple roasted vegetables into something truly special. It’s the perfect way to make weeknight meals feel fancy without any fuss.

Ingredients

For the roasted vegetables:

• 4 cups mixed vegetables (broccoli florets, carrot chunks, bell pepper strips)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the peppercorn sauce:

• 1 cup heavy cream
• 2 tablespoons crushed black peppercorns
• 1 tablespoon butter
• 1 minced garlic clove
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 425°F.
2. Toss the mixed vegetables with olive oil, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl.
3. Spread the vegetables in a single layer on a baking sheet. (Tip: Don’t crowd the pan—this ensures they roast instead of steam.)
4. Roast the vegetables for 20-25 minutes until edges are browned and crispy.
5. While vegetables roast, melt 1 tablespoon butter in a saucepan over medium heat.
6. Add 1 minced garlic clove and cook for 1 minute until fragrant.
7. Stir in 2 tablespoons crushed black peppercorns and toast for 30 seconds.
8. Pour in 1 cup heavy cream and ¼ teaspoon salt.
9. Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon. (Tip: Stir frequently to prevent scorching.)
10. Remove the roasted vegetables from the oven when timer beeps.
11. Arrange the hot vegetables on a serving platter.
12. Drizzle the warm peppercorn sauce generously over the vegetables. (Tip: Serve immediately while everything is hot for the best texture.)

Crunchy roasted edges give way to tender centers that soak up the creamy, peppery sauce beautifully. Consider serving this over creamy polenta or alongside grilled chicken for a complete meal that will have everyone asking for seconds.

Peppercorn Sauce Smothered Pork Chops

Oh, you know those cozy dinners that just hit the spot? These pork chops smothered in creamy peppercorn sauce are exactly that—simple, satisfying, and packed with flavor. You’ll love how the rich sauce balances the juicy chops.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1 inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the sauce:
– 1 tbsp unsalted butter
– 2 tbsp finely chopped shallot
– 2 tsp crushed black peppercorns
– 1/2 cup beef broth
– 1/2 cup heavy cream
– 1 tbsp Dijon mustard

Instructions

1. Pat the pork chops dry with paper towels to help them brown evenly.
2. Season both sides of the pork chops with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the pork chops to the hot skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 145°F.
5. Transfer the pork chops to a plate and tent with foil to keep warm.
6. Reduce the skillet heat to medium and melt the unsalted butter.
7. Add the finely chopped shallot and cook for 2 minutes until softened.
8. Stir in the crushed black peppercorns and toast for 30 seconds to release their aroma.
9. Pour in the beef broth, scraping up any browned bits from the skillet bottom.
10. Simmer the sauce for 2 minutes until slightly reduced.
11. Whisk in the heavy cream and Dijon mustard until smooth.
12. Cook the sauce for 3–4 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
13. Return the pork chops to the skillet, spooning the sauce over them to warm through.

Unbelievably creamy and peppery, this sauce clings to every bite of the tender pork. Serve it over mashed potatoes to soak up every last drop, or with crisp green beans for a fresh contrast.

Peppercorn Sauce Infused Beef Burgers

You know those days when you want a burger that feels a little fancy but still totally doable? Yeah, this peppercorn sauce-infused beef burger is exactly that—it’s juicy, packed with flavor, and way easier than you’d think.

Ingredients

For the burgers:
– 1 lb ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil

For the peppercorn sauce:
– 1 tbsp whole black peppercorns, crushed
– 1/2 cup heavy cream
– 1/4 cup beef broth
– 1 tbsp Dijon mustard
– 1 tbsp unsalted butter

Instructions

1. In a medium bowl, combine the ground beef, kosher salt, and black pepper.
2. Gently mix the beef with your hands until just combined—overmixing can make the burgers tough.
3. Divide the beef mixture into 4 equal portions and shape each into a 1-inch thick patty.
4. Use your thumb to press a shallow dimple into the center of each patty to prevent puffing during cooking.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6. Place the patties in the skillet and cook for 4–5 minutes without moving them.
7. Flip the patties and cook for another 4–5 minutes until the internal temperature reaches 160°F.
8. Transfer the cooked patties to a plate and cover loosely with foil.
9. Reduce the skillet heat to medium and add the crushed black peppercorns.
10. Toast the peppercorns for 1 minute until fragrant.
11. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the skillet.
12. Stir in the Dijon mustard and heavy cream.
13. Simmer the sauce for 3–4 minutes until it thickens enough to coat the back of a spoon.
14. Remove the skillet from heat and swirl in the unsalted butter until melted and glossy.
15. Spoon the warm peppercorn sauce over the beef patties just before serving.
That peppery cream sauce clings to every nook of the burger, adding a gentle heat and richness that balances the juicy beef. Try stacking it on a toasted brioche bun with arugula and a slice of sharp cheddar for a next-level bite.

Creamy Peppercorn Sauce and Bacon Wrapped Asparagus

Brace yourself for a flavor explosion that’s about to become your new favorite side dish. This creamy peppercorn sauce and bacon-wrapped asparagus combines crispy, salty bacon with tender asparagus, all smothered in a rich, peppery cream sauce. You’re going to love how these simple ingredients transform into something truly special.

Ingredients

For the bacon-wrapped asparagus:
– 1 lb fresh asparagus spears, ends trimmed
– 8 slices thick-cut bacon
– 1 tbsp olive oil
– 1/2 tsp black pepper

For the creamy peppercorn sauce:
– 1 cup heavy cream
– 2 tbsp whole peppercorns, lightly crushed
– 1/4 cup grated Parmesan cheese
– 1 tbsp butter
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough ends from the asparagus spears by snapping them where they naturally break.
3. Divide the asparagus into 8 equal bundles.
4. Wrap one slice of bacon tightly around each asparagus bundle, starting at the bottom and spiraling upward.
5. Arrange the bacon-wrapped bundles on the prepared baking sheet, leaving space between each one.
6. Drizzle the bundles with 1 tablespoon of olive oil.
7. Sprinkle 1/2 teaspoon of black pepper evenly over all the bundles.
8. Bake at 400°F for 18-22 minutes until the bacon is crispy and the asparagus is tender when pierced with a fork.
9. While the asparagus bakes, melt 1 tablespoon of butter in a small saucepan over medium heat.
10. Add 2 tablespoons of lightly crushed peppercorns to the melted butter and toast for 1 minute until fragrant.
11. Pour 1 cup of heavy cream into the saucepan and bring to a gentle simmer.
12. Reduce heat to low and stir in 1/4 cup of grated Parmesan cheese until completely melted.
13. Add 1/4 teaspoon of salt and continue stirring for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
14. Remove the sauce from heat when it reaches your desired consistency.
15. Transfer the baked bacon-wrapped asparagus to a serving platter.
16. Drizzle the warm creamy peppercorn sauce over the asparagus bundles just before serving.

Gorgeous doesn’t even begin to describe how this dish comes together. The asparagus stays crisp-tender inside its bacon blanket while the peppercorn sauce adds a luxurious, slightly spicy creaminess that cuts through the saltiness perfectly. Try serving these over mashed potatoes or alongside a juicy steak for a meal that feels restaurant-worthy but comes together in your own kitchen.

Peppercorn Sauce Topped Baked Potatoes

Every now and then, you need a dinner that feels fancy but is secretly simple. These baked potatoes get a major upgrade with a creamy peppercorn sauce that’s restaurant-worthy. You’ll be amazed how easy it is to make something this delicious on a busy weeknight.

Ingredients

For the potatoes:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

For the peppercorn sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons crushed black peppercorns
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato 8-10 times with a fork to allow steam to escape.
5. Rub the potatoes evenly with olive oil.
6. Sprinkle the potatoes with kosher salt.
7. Place the potatoes directly on the middle oven rack.
8. Bake for 55-65 minutes until the skins are crisp and a knife slides easily into the center.
9. Remove the potatoes from the oven and let them rest for 5 minutes.
10. Melt butter in a saucepan over medium heat.
11. Whisk in flour and cook for 1 minute until golden.
12. Gradually whisk in milk until smooth.
13. Add heavy cream and continue whisking.
14. Stir in crushed black peppercorns, garlic powder, and salt.
15. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
16. Slice each baked potato open lengthwise.
17. Fluff the potato insides with a fork.
18. Pour the warm peppercorn sauce generously over each potato.

Last bites reveal the perfect contrast between the fluffy potato interior and crispy skin. The peppercorn sauce brings a gentle heat that builds with each mouthful. Leftover sauce? It’s fantastic drizzled over steak or roasted vegetables the next day.

Peppercorn Sauce Marinated Grilled Portobello Mushrooms

Ever find yourself craving something hearty but meat-free? These grilled portobello mushrooms are marinated in a peppercorn sauce that’s bold and savory. You’ll love how simple they are to throw together for a quick weeknight dinner or weekend barbecue.

Ingredients

For the marinade:

• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tbsp whole black peppercorns, crushed
• 2 cloves garlic, minced
• 1 tsp brown sugar

For the mushrooms:

• 4 large portobello mushroom caps
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp crushed black peppercorns, 2 minced garlic cloves, and 1 tsp brown sugar until the sugar dissolves.
2. Use a spoon to scrape out the gills from 4 portobello mushroom caps. (Tip: Removing the gills helps the mushrooms absorb more marinade and prevents a muddy color.)
3. Place the mushroom caps in a shallow dish and pour the marinade over them, turning to coat evenly.
4. Let the mushrooms marinate at room temperature for 20 minutes, flipping them once halfway through.
5. Preheat your grill to medium-high heat, about 400°F.
6. Brush the grill grates lightly with 1 tbsp olive oil to prevent sticking.
7. Remove the mushrooms from the marinade, letting excess drip off, and place them on the grill gill-side up.
8. Sprinkle the mushrooms with 1/4 tsp salt.
9. Grill for 5 minutes without moving them to develop grill marks.
10. Flip the mushrooms and grill for another 4–5 minutes until tender and juicy. (Tip: They’re done when you can easily pierce the thickest part with a fork.)
11. Transfer the grilled mushrooms to a plate and let them rest for 2 minutes before slicing. (Tip: Resting helps the juices redistribute, keeping them moist.)

So tender and packed with a peppery kick, these mushrooms are fantastic sliced over a bed of greens or tucked into a toasted bun with melted provolone. The smoky char from the grill balances the bold marinade perfectly, making each bite satisfyingly savory.

Summary

Unforgettable flavor awaits in these 18 creamy peppercorn sauce recipes! From elegant steaks to comforting pastas, there’s something for every home cook to love. We’d be delighted if you tried these dishes and shared which ones became your favorites in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious recipes whenever inspiration strikes!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.