Creamy peppercorn sauce
20 min
A simple and easy peppercorn steak sauce derived from the traditional peppercorn sauce made with a splash of beef stock and brandy. Instead this creamy peppercorn sauce uses a wine based sauce, which depends on what it goes along with. Red wine for steak and white wine with chicken and fish.
19 people made this
Ingredients
Serves: 2
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped shallots or onions
- 2 tablespoons peppercorns
- 2 teaspoons crushed peppercorns
- 3 teaspoons brandy (optional)
- 60ml white or red wine
- 350ml beef stock
- 60ml single cream
- 4 teaspoons cornflour
- 3 teaspoons cold water
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- In a small saucepan melt butter over medium heat. Saute shallots or onions for two minutes, then add peppercorns and cook very briefly in the bubbling butter.
- Add brandy and wine and let it boil down by a half, deglaze the pan by using a straight edged spatula and scraping the bottom pan to dislodge browned bits.
- Once the alcohol has boiled down by half, add beef stock and turn the heat down, letting it simmer for about 5 minutes to cook off the alcohol.
- Gently pour the cream and let to simmer for a further 5 minutes to let the sauce thicken slightly.
- While waiting, combine cornflour and cold water in a small cup or bowl. When the sauce has thickened, whisk the cornflour mixture onto the sauce for a further 2 minutes to allow the sauce to thicken up. Serve over steak, roast chicken or fish.
