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–+ servings
Classic Peppercorn Sauce

Savory Classic Peppercorn Sauce to Elevate Any Steak Dinner

This Classic Peppercorn Sauce adds bold, peppery flavor and a hint of brandy to elevate any steak dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Beef
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Black Peppercorns Freshly cracked for best results
  • 1 tablespoon Unsalted Butter Can substitute with olive oil for a lighter option
  • 1 tablespoon Sunflower Oil Can substitute with steak drippings for enhanced flavor
  • 2 medium Shallots Finely chopped
  • to taste Salt Adjust to taste
  • 1/4 cup Brandy Can be substituted with cognac or omitted with additional beef stock
  • 1 cup Beef Stock Homemade or store-bought is fine
  • 1 tablespoon Worcestershire Sauce
  • 1/2 cup Double Cream (Heavy Cream)

Equipment

  • medium skillet
  • mortar and pestle

Method
 

Step-by-Step Instructions for Classic Peppercorn Sauce
  1. Heat a medium skillet over medium heat. Add sunflower oil and unsalted butter, allowing it to melt. Stir in finely chopped shallots and sauté for 2-3 minutes until fragrant and translucent.
  2. Crush black peppercorns and stir them into the skillet. Cook for another minute to release the flavors.
  3. Pour in brandy to deglaze the pan, scraping the bottom with a wooden spoon. Allow it to simmer for 1-2 minutes until it reduces slightly.
  4. Incorporate beef stock and Worcestershire sauce into the skillet, stirring well. Let it simmer for 3-5 minutes until it thickens.
  5. Stir in double cream and cook gently for about 2 minutes. Adjust seasoning with salt to taste.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 4gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 150mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 1 week in the fridge or freeze for up to 1 month.

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