Sauces
French
FrenchPeppercorn Sauce
A classic creamy peppercorn sauce for steak, where Basic leans on stock and cracked pepper, Better builds a proper pan sauce, and Ultimate finishes with brandy, beef stock reduction and green peppercorns in brine.
Gluten-free
Nut-free
Budget version
A quick stovetop sauce using stock cube and cream with cracked black pepper.
Per serving£0.60
Total cost£2.40
Time11 min
Ingredients for 4
- 20 g butter
- 1 tbsp black peppercorns, coarsely crushed
- 1 beef stock cube , crumbled
- 200 ml boiling water
- 150 ml double cream
- 1 tsp Dijon mustard
- salt , to taste
Method
- Melt the butter in a small saucepan over medium heat and add the crushed peppercorns, sizzling for 30 seconds.
- Dissolve the stock cube in the boiling water and pour it in, then simmer for 3 minutes to reduce slightly.
- Stir in the cream and Dijon mustard and simmer for 3-4 minutes until lightly thickened.
- Taste, season with salt, and serve over steak.
Equipment
The three ways, side by side
Budget
A quick stovetop sauce using stock cube and cream with cracked black pepper.
Better
A proper pan sauce made in the steak pan with shallots and a beef stock base.
Ultimate
Chef-level sauce with a brandy flambé, reduced beef stock and green peppercorns in brine.