Peppercorn Sauce

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A good peppercorn sauce recipe will further enhance a thick, juicy steak. This cream sauce prepared with peppercorns, cream, butter and a few other ingredients is a delicious reduction sauce with deep flavor and the type of spice that hits you in the back of the throat. Using peppercorns instead of black pepper allows you to enjoy all that peppercorns have to offer. That outer shell is what seals in freshness which is why freshly cracked black pepper is highly recommended. When peppercorns are cooked in a sauce the outer shell is broken down. The heat releases the purest pepper flavor which infuses the creamy base. The spice of the pepper along with its bold flavor is what makes any peppercorn sauce recipe. The classic French sauce often served as the other half of steak au poivre may date back to Leopold I of Germany or one of the many chefs that claim to have invented the dish including M. Deveau (1920), E. Lerch (1930) and the famous Julia Child.

Place of Origin: Recipe difficulty:
France? Medium
Preparation Time: Cook Time:
2 minutes 12 minutes
Yields: 1 cup of sauce, good for 4-6 servings

!!!! Ingredients

  • 20 whole peppercorns
  • 1 tablespoon butter
  • 1 cup beef broth, reduced sodium
  • ¼ cup heavy cream
  • ½ teaspoon Dijon mustard
  • 1 teaspoon brandy
  • Salt, to taste

How to Make !!!!?

!!!! Sauce – Step by Step Instructions:

1. Gently crush the peppercorns. This will start to release some of their flavor and aromas.
2. Heat a skillet over medium and add the peppercorns.
3. Toast for 1 minute while stirring to enhance the flavor of the peppercorns.
4. Add the butter.
5. When the butter is melted, whisk in the beef broth followed by the heavy cream.
6. Add the Dijon, the brandy, sprinkle with salt and cook for 8-10 minutes or until thick. The sauce should coat the back of the spoon.
7. Remove the sauce from the heat and serve.

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Ideas to Use – !!!

Peppercorn sauce is best served over a pan seared steak. It doesn’t matter if you choose an inexpensive cut, rib eye or filet mignon, the sauce just tastes great with beef. Although true, other proteins work as well. Chicken and peppercorn sauce is fantastic along with turkey, various hens, pork and even fish. The sauce can be served on burgers too. No matter what you are serving it with, be sure to serve the sauce right out of the skillet.

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!!! is fit for:

Lacto-vegetarian, gluten free and ketogenic diets.

This peppercorn sauce recipe yields a restaurant quality result full of peppery flavor. The sauce has great spice but the cream and broth mellows it just enough. To enhance the sauce even further, you can cook the steak or other protein of choice before making the sauce and use the flavor bits from the cooking vessel to further enhance the sauce. Those who choose to make the sauce separately can edit the recipe to suit the protein the sauce will be served with. As for swaps, you can add a splash of Worcestershire, soy sauce or red wine.

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Category: Savory sauces

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