Description
Rich, velvety peppercorn sauce with a perfect balance of heat, creaminess, and depth from brandy and beef stock. Ideal for elevating steak or other grilled meats.
Ingredients
Scale
- 4 tsp black peppercorns
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil (or use meat drippings if available)
- 2 shallots, peeled and finely chopped
- 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 the Peppercorns
- Place 3 teaspoons of the peppercorns in a zip-lock bag, and roughly crush with a rolling pin (or use a pestle and mortar). Maintain some texture rather than crushing to a fine powder. Set aside and keep the remaining 1 teaspoon of whole peppercorns separate.
- Prepare the Base
- Add the butter and oil to a frying pan and heat over medium heat until the butter has completely melted. This creates a flavorful foundation for the sauce while preventing the butter from burning.
- Sauté the Aromatics
- Add the shallots, salt, the crushed peppercorns, and the remaining teaspoon of whole peppercorns to the pan. Cook for 2-3 minutes until the shallots begin to soften but not brown. The peppercorns will release their aromatic oils during this stage.
- Add Liquids and Reduce
- Pour in the brandy and allow it to bubble for 1 minute, letting the alcohol cook off and the flavor concentrate. Then add the beef stock and Worcestershire sauce. Bring the mixture to a boil and simmer rapidly for 5 minutes until the liquid has reduced by half, intensifying the flavors.
- Finish with Cream
- Stir in the heavy cream (and any resting juices from your steak if available). Return to a gentle simmer, then turn off the heat. The sauce should be silky and coat the back of a spoon.
Notes
- For an extra rich sauce, add a tablespoon of cold butter at the end and swirl until melted.
- Green peppercorns can be substituted for a milder, fresher flavor.
- This sauce can be made ahead and gently reheated, though you may need to add a splash of cream when reheating.
- For a stronger pepper flavor, lightly toast the peppercorns in a dry pan before crushing them.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 60ml
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg