Ultimate peppercorn sauce recipe will elevate any dish in just 15 minutes
Peppercorn sauce is one of the most popular side dishes served with steak and is easy to get hold of in most major supermarkets.
While some products come in sachets and others in small pots, some may find that it’s not enough to drench a good cut of meat in.
Luckily, it’s easy to whip up from scratch to make as much or as little as required to accompany a hearty home-cooked meal.
And this recipe by Harry and Jen, founders of the food blog ‘Sauce Fanatic’ won’t disappoint.
The self-proclaimed foodies said: “Creamy Peppercorn Sauce will elevate any juicy steak to a sophisticated entree. It’s made with a handful of simple ingredients which give a nod to its French flavour cousin, steak au poivre.”
READ MORE: Recipe for ‘juicy and tender’ air-fried steak that tastes ‘amazing’
Ingredients
For two servings:
- Two tablespoons unsalted butter
- One large shallot, minced
- Half a cup of brandy or cognac
- One cup of low-salt beef stock
- One-third of a cup of heavy cream
- Two to three teaspoons of coarsely crushed whole black peppercorns
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Start by melting one tablespoon of the butter in a large skillet over medium heat. Then, add the minced shallot and cook for two to three minutes until softened, and lightly browned.
Slowly add the brandy and continue to cook over medium-high heat until the liquid is reduced by half. This should take around one minute.
Whisk in the beef stock, bring to a simmer, and leave to bubble rapidly for two to three minutes or until it reduces by half. Then, turn the heat down to medium and gently stir in the cream.
Add the remaining tablespoon of butter and peppercorns and simmer for four to five minutes until it thickens. Serve the hot sauce fresh from the pan, spooned over steak, chicken, or grilled mushrooms.
While brandy and cognac are staple ingredients in traditional peppercorn sauce, Jen and Harry noted that an extra one-quarter of a cup of beef stock can be used instead for an alcohol-free version.
Other substitutes include finely diced onions in place of shallots, and vegetable broth instead of beef stock. The recipe creators said: “If you want a vegetarian option, just add a teaspoon of Worcestershire sauce for a little kick of richness and flavour.”
When it comes to crushing the peppercorns, a pestle and mortar are best though they can also be flattened in a secure zip lock bag using a rolling pin.
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