Peppercorn Sauce Recipe
This rich and creamy Peppercorn Sauce is a classic accompaniment for steak, blending the bold flavor of crushed peppercorns with the smoothness of brandy, beef stock, and heavy cream. Perfect for elevating any pan-seared or grilled steak, this sauce delivers a perfect balance of heat, depth, and creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 cup, serves 4 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Peppercorn Sauce Ingredients
- 2 tablespoons mixed peppercorns (use black peppercorns for more pungency)
- 3 tablespoons butter
- 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
- 1 shallot, minced
- Salt to taste
- 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
- 3/4 cup beef stock
- 1/3 cup heavy cream
Instructions
- Crush Peppercorns: Using a mortar and pestle or a rolling pin, coarsely crush the peppercorns to retain some texture without turning them into powder.
- Heat Butter and Oil: In a pan over medium-high heat, melt the butter with the vegetable oil or steak drippings.
- Sauté Shallot: Add the minced shallot and a pinch of salt to the pan and cook, stirring occasionally, for 2-3 minutes until softened.
- Add Peppercorns and Brandy: Stir in the crushed peppercorns followed by the brandy or cognac. Cook for 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated. Scrape up any browned bits from the pan for extra flavor.
- Add Beef Stock: Pour in the beef stock and bring the mixture to a boil, then reduce heat to medium and simmer until the liquid reduces by half, about 5 minutes.
- Incorporate Heavy Cream: Lower the heat to medium-low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Serve: Spoon the peppercorn sauce over your cooked steak and enjoy immediately.
Notes
- For a non-alcoholic version, substitute the brandy with additional beef stock.
- Use freshly crushed peppercorns for the best flavor and texture.
- If you use steak drippings instead of oil, it adds an additional depth of flavor to the sauce.
- Do not over-crush the peppercorns; coarse grains provide a pleasant texture and burst of flavor.
- The sauce can be made in advance and gently reheated; if too thick upon reheating, thin with a splash of beef stock.
Keywords: peppercorn sauce, steak sauce, creamy pepper sauce, pan sauce, beef sauce, brandy sauce, easy steak sauce
Find it online: https://cookwithruby.com/peppercorn-sauce-recipe/
