Peppercorn Sauce
A rich and creamy pressure-cooked peppercorn sauce with brandy, shallots, and beef stock for a savory, flavorful finish over steaks or hearty dishes.
Equipment
- 1 Mortar and pestle or something heavy to crush peppercorns
Ingredients
Main ingredients
- 4 teaspoon black peppercorns lightly crushed
- 1 tablespoon unsalted butter
- 0.5 tablespoon sunflower oil or meat drippings from steak
- 2 shallots peeled and chopped small
- 0.25 teaspoon salt
- 3 tablespoon brandy
- 180 ml beef stock
- 1 teaspoon Worcestershire sauce
- 120 ml double cream
Instructions
Instructions
- Lightly crush the black peppercorns using a mortar and pestle or heavy object.
- Heat butter and sunflower oil (or meat drippings) in a skillet over medium heat.
- Add shallots and salt, cook for 3–4 minutes until softened.
- Stir in crushed peppercorns and sauté for 1 minute to release oils.
- Add brandy, stir and cook for 1–2 minutes until alcohol evaporates.
- Add beef stock and Worcestershire sauce, bring to boil then simmer for 5–7 minutes to reduce.
- Reduce heat and stir in double cream.
- Simmer gently for 3–5 minutes until sauce thickens.
- Serve hot over steak or your dish of choice.
Notes
For a dairy-free version, sub double cream with coconut cream and butter with vegan butter or just oil.