A good creamy peppercorn sauce is synonymous with steak as it’s served alongside the French bistro classic of steak au poivre – meaning peppered steak.
What is Peppercorn Sauce?
Peppercorn sauce is a pan sauce made in the pan after cooking meat. It’s typically made with peppercorns and reduced cream. While it’s often associated with beef tenderloin, it can also be served with lamb and chicken. Some even serve it with fish. Whatever its use, it’s usually served in French restaurants and at grills across the country.
Key Ingredients
Shallots – Shallots come in many varieties, but banana shallots or echalion shallots are key here. Not only are they bigger, making them easier to peel and prepare, but they also have a stronger flavour.
Garlic – 1 Clove of garlic is enough here. As the sauce reduces, it will intensify the flavour of both the garlic and the shallot.
Green Peppercorns – These unripe peppercorns are sometimes found dried but are often pickled in brines. Either will work here, but the pickled ones must be drained first.
Beef Stock – Use fresh stock if possible, as it will contain less salt, resulting in a less salty taste in the reduced peppercorn sauce.
Brandy – Brandy is traditionally used to make peppercorn sauce, steak au poivre, beef stroganoff, and other French dishes. However, it has a similar flavour to most whisky’s. Avoid the peated varieties of whisky, as they will give the sauce a smokier taste. I often use whisky instead of brandy because I tend to have more of it on hand.
Double cream is essential to thicken the sauce and give the finished peppercorn sauce its iconic creamy richness.
How to Make Peppercorn Sauce
Usually, peppercorn sauce would be made in the same pan while the steaks rest somewhere warm. It can also be made on its own following the same process. Here, I’ll describe making the sauce in a pan used for cooking steak and independently in the recipe box.
Soften the shallots in the leftover butter, then add garlic and peppercorns. Cook for 1 minute before deglazing the pan with the brandy or whisky. Reduce the alcohol until it begins to thicken. Add the beef stock and cream. Bring to the boil and reduce by ½ until thick. Take care when reducing the sauce, as cream notoriously tends to boil over. It’s often said you’ve not made it as a chef until you’ve boiled over some cream.
Peppercorn Sauce
Ingredients
- 30 g Butter
- 1 Shallot Finely Chopped
- 2 Tbsp Green Peppercorns
- 1 Garlic Cloves Minced
- 40 ml Brandy
- 300 ml Beef Stock
- 150 ml Double Cream
- Salt to taste
Instructions
- Melt the butter over medium heat and add the shallots. Cook until the shallots have softened but not browned.
- Once the shallots have softened, deglaze the pan with the brandy. Cook until the brandy has reduced and begun to thicken.
- Add the beef stock, then stir in the cream. Bring to a boil, then reduce to a gentle simmer. Cook until the cream is reduced by half.
- Season with salt, and serve the sauce poured over the steak.
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