Recipe courtesy of David Egan

Peppercorn Steak

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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Four 7-ounce top sirloin steaks 

Half 1-ounce package au jus mix

2 ounces brandy 

2 tablespoons margarine 

2 1/2 tablespoons all-purpose flour 

1 cup heavy cream, such as Minor's Culinary Cream 

1 1/2 tablespoons coarsely ground black pepper


  1. Heat a grill to medium. Grill the steaks to the desired doneness.
  2. Bring 4 cups water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add the roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.

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