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

    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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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.
    3. 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.
    4. Gently pour the cream and let to simmer for a further 5 minutes to let the sauce thicken slightly.
    5. 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.

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