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Peppercorn Sauce

Peppercorn Sauce

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Sauce and Marinades
Cuisine: French
Calories: 189
Ingredients Method

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

Method
 

  1. Melt the butter over medium heat and add the shallots. Cook until the shallots have softened but not browned.
  2. Once the shallots have softened, deglaze the pan with the brandy. Cook until the brandy has reduced and begun to thicken.
  3. 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.
  4. Season with salt, and serve the sauce poured over the steak.