Peppercorn Sauce Recipe
Peppercorn sauce is a rich and creamy sauce made with a base of heavy cream and spicy whole peppercorns, perfect over seared meats, especially steaks.
Servings: 4
Calories: 231kcal
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 the peppercorns using a mortar and pestle or a rolling pin into coarse grains. Don’t over crush into a powder, as you want some texture.
- Heat the butter and oil (or steak pan drippings) to medium high heat.
- Add the shallot and a bit of salt. Cook, stirring 2-3 minutes to soften.
- Add the crushed peppercorns and brandy (or cognac). Cook for 2-3 minutes, stirring, until the liquid reduces until almost gone. Be sure to scrape any browned bits from the bottom of the pan if you just seared steaks.
- Add the beef stock and stir. Bring to a boil, then reduce heat to medium. Cook until the liquid reduces by half, about 5 minutes.
- Reduce the heat to medium-low, then stir in the heavy cream. Simmer it for 3-4 minutes until it thickens to your desired consistency.
- Serve over steak!
Nutrition
Calories: 231kcal | Carbohydrates: 5g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 164mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg