ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Imagine the taste of a deeply flavored mushroom and demi-glace sauce drizzled slowly over a peppercorn-crusted steak. Each bite is a wave of flavors: brandy, cream, beef, and the spike of three different kinds of pepper. We have made this easy for you. This classic French sauce usually requires the labor of crusting a steak with a dense layer of peppercorns, which forms a crust when you sear the steak. Then, pour a pan sauce over the filet of beef and let the flavors swim together. We made it easier for you by including the peppercorns in the sauce, with all the other ingredients, then showing you how to sous vide the beef in this sauce. It’s easier than the traditional sauce and, we think, equally delicious. We have paired this sauce with a New York steak served with mashed potatoes and rapini. But you could also use this sauce on any beef you cook, or with a pork chop or roast chicken.