Fail-proof peppercorn sauce

    Fail-proof peppercorn sauce


    1 person made this

    Super easy recipe and 100% better than those packet peppercorn sauce you get. Use and abuse this recipe, play around with it and adapt to suit yourself. Just like cooking a steak, peppercorn sauce is all about preference.

    dontgobaconmyheart Victoria, Australia


    • 1 tablespoon butter
    • 2 shallots, minced
    • 1/2 teaspoon minced garlic
    • 2 tablespoons black peppercorns, crushed
    • 1 splash Worcestershire sauce
    • 50ml brandy (optional)
    • 200ml double cream
    • 100ml beef stock
    • salt, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. The best way to start a peppercorn sauce is to take off where you left the steak. Therefore, using the juices in the pan you used to cook the steak, melt your butter and cook your shallots until soft and browned then add your garlic and peppercorns and fry for a further 30 seconds. Add in the Worcestershire and stir for a further 30 seconds. Of course if you haven't made a steak then just start from the butter.
    2. If you're using brandy then pour this in now. Allow it to simmer for a few seconds and then stand back and ignite the vapours with a match. Allow the flames to burn down naturally and burn off all the alcohol. This step is important as it it leaves a syrupy texture that helps thicken your sauce. Please leave out the brandy if you are not confident with the technique.
    3. Stir in your cream and stock and bring to the boil; season to taste. Reduce to medium-low heat and stir further until thickened for about 10 to 15 minutes. Serve on the side, or pour over a steak of your choice to serve.

    See it on my blog

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