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peppercorn sauce recipe A spoon drizzling the rich, peppercorn sauce over a juicy steak, creating a glossy layer of sauce that enhances the flavors of the meat.

Peppercorn Sauce

A rich and velvety Peppercorn Sauce , packed with spice and perfect over steaks.
5 from 1 vote
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Course: Main Course, Sauce
Cuisine: American
Keyword: creamy sauce, peppercorns, rich sauce, steak sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 19 minutes
Servings: 6
Calories: 231kcal
Cost: $5

Equipment

  • 1 Mortar and pestle or rolling pin To crush peppercorns
  • 1 Heavy skillet or sauté pan Ideally the same one used for searing the steak to capture the drippings
  • 1 Wooden spoon or spatula For scraping up browned bits and stirring the sauce
  • 1 Measuring cups and spoons To ensure the sauce has the right consistency

Ingredients

  • 3 tablespoons mixed peppercorns use black peppercorns for stronger flavor
  • 4 tablespoons butter unsalted preferred
  • 1 tablespoon vegetable oil or steak pan drippings for richer flavor
  • 1 shallot finely chopped (adds sweetness and depth)
  • Salt to taste
  • ¼ cup brandy or cognac substitute with extra beef stock for non-alcoholic version
  • ¾ cup beef stock adds savory richness
  • ⅓ cup heavy cream provides a creamy, luxurious texture

Instructions

  • Crush the peppercorns with a mortar and pestle or a rolling pin until coarse, avoiding a fine powder.
  • Heat the butter and oil (or steak drippings) over medium-high heat.
    A close-up of the peppercorn sauce in a skillet, reducing and darkening as it thickens, with the spoon making marks in the smooth, glossy sauce.
  • Add the chopped shallot and a pinch of salt. Sauté for 2-3 minutes until softened.
    Two beef fillets sizzling in a cast iron skillet, each developing a rich, crispy, golden-brown crust as they sear in the hot pan.
  • Stir in the crushed peppercorns and brandy (or cognac). Let the liquid cook down for 2-3 minutes until almost evaporated. Stir frequently.
  • Pour in the beef stock and bring it to a boil, then lower the heat to medium. Allow the mixture to simmer for about 5 minutes, or until reduced by half.
    A bubbling peppercorn sauce in a skillet, with hints of golden brown and black pepper floating in the rich, aromatic sauce.
  • Lower the heat to medium-low, then add the heavy cream. Let it simmer for 3-4 minutes, or until thickened to your liking.
    A wooden spoon stirring the creamy peppercorn sauce in a skillet, showing a smooth, velvety texture with black pepper bits throughout.
  • Serve immediately over your favorite steak!

Notes

This creamy peppercorn sauce adds a rich, velvety touch to your steak, making every bite indulgent. A must-have for any steak night!

Nutrition

Serving: 100g | Calories: 231kcal (12%) | Carbohydrates: 5g (2%) | Protein: 2g (4%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 45mg (15%) | Sodium: 164mg (7%) | Potassium: 192mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 582IU (12%) | Vitamin C: 1mg (1%) | Calcium: 44mg (4%) | Iron: 1mg (6%)
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