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
Better version
A proper pan sauce made in the steak pan with shallots and a beef stock base.
Per serving£1.05
Total cost£4.20
Time20 min
Ingredients for 4
- 25 g butter
- 1 shallot , finely chopped
- 2 tbsp black peppercorns, coarsely crushed
- 300 ml fresh beef stock
- 150 ml double cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- salt , to taste
Method
- In the pan used to fry your steak, melt the butter over medium heat and soften the shallot for 3 minutes.
- Add the crushed peppercorns and cook for 1 minute to release their aroma.
- Pour in the beef stock, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
- Lower the heat and stir in the cream, Dijon and Worcestershire sauce.
- Simmer gently for 3-4 minutes until coating consistency, season with salt and serve.
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.