Description
This rich and creamy peppercorn sauce is the perfect accompaniment to steak. With a bold pepper flavor balanced by sweet shallots and smooth cream, it elevates any meal to restaurant-quality. The brandy adds depth while Worcestershire sauce brings umami notes.
Ingredients
Scale
- 4 tsp black peppercorns
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil (or use pan drippings if you’ve just cooked steak)
- 2 shallots, peeled and chopped finely
- ¼ tsp salt
- 3 tbsp brandy
- 180 ml (3/4 cup) beef stock
- 1 tsp Worcestershire sauce
- 120 ml (1/2 cup) double (heavy) cream
Instructions
- Crush peppercorns coarsely using a mortar and pestle or rolling pin.
- Heat butter and oil in a saucepan over medium heat. Add shallots and cook until softened (about 3 minutes).
- Add crushed peppercorns and salt, cooking for 1 minute until fragrant.
- Carefully add brandy (it may flame briefly) and cook until reduced by half.
- Pour in beef stock and Worcestershire sauce, simmering until reduced by one-third.
- Stir in cream and simmer gently for 2-3 minutes until sauce coats the back of a spoon.
- Season to taste and serve immediately over steak.
Notes
Tip: For extra richness, stir in a teaspoon of Dijon mustard with the cream.
Storage: Keeps refrigerated for up to 3 days. Reheat gently with a splash of stock to loosen.
- Prep Time: 5
- Cook Time: 15
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 60ml
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg
Keywords: peppercorn sauce, steak sauce, brandy cream sauce