- Dish type
- Side dish
- Peppercorn sauce
This is my husband's all-time favourite peppercorn sauce for steak. You don't need fillet; this peppercorn sauce really dresses up any cut.
Cumbria, England, UK
1161 people made this
- 2 to 3 tablespoons mixed peppercorns
- 60g butter
- 1 shallot, minced
- 100ml brandy
- 100ml beef stock
- 60ml double cream
- salt to taste
MethodPrep:2min ›Cook:15min ›Ready in:17min
- Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
- Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the peppercorns and brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
- Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
If you pan fry your steaks, you can remove the steaks from the pan, keep them warm in the oven wrapped in foil, and then make the peppercorn sauce in the same pan in which you cooked the steaks. By scraping up the bits from cooking the steaks, you add a lot of rich flavour to the peppercorn sauce. Enjoy!
Reviews & ratingsAverage global rating:(32)
Reviews in English (34)
Be warned, this recipe doesn't actually tell you when to add the peppercorns, which I'd have thought was a fairly important ingredient!-29 Sep 2010
Loved this recipe for peppercorn sauce!I added the peppercorns when adding beef stock.Thank you-05 Feb 2012
I found this really easy, added the peppercorns after the brandy and stock. (used half the amount though as I don't love them that much!)First time I've ever made this sauce and it was perfect!-04 Mar 2011