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
Contains alcohol
Ultimate version
Chef-level sauce with a brandy flambé, reduced beef stock and green peppercorns in brine.
Per serving£1.95
Total cost£7.80
Time28 min
Ingredients for 4
- 30 g butter
- 1 banana shallot , finely chopped
- 1 clove garlic , crushed
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp green peppercorns in brine, drained
- 50 ml brandy
- 400 ml fresh beef stock
- 150 ml double cream
- 1 tsp Dijon mustard
- flaky sea salt , to taste
Method
- Melt the butter in the steak pan over medium heat and gently sweat the shallot and garlic for 4 minutes until soft.
- Add both crushed black and green peppercorns and toast for 1 minute.
- Off the heat, pour in the brandy, then return to the flame to flambé and burn off the alcohol.
- Add the beef stock and simmer hard until reduced by two-thirds and slightly syrupy, about 8 minutes.
- Reduce the heat, stir in the cream and Dijon, and simmer gently for 3 minutes until glossy and thick.
- Season with flaky sea salt and spoon generously over rested steak.
Equipment
- frying pan
- wooden spoon
- ladle
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.