Name: Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 2 to 3 tablespoons mixed peppercorns; 1/4 cup butter; 1 shallot, minced; 1/2 cup brandy; 1/2 cup beef stock; 1/4 cup heavy cream

Peppercorn Sauce

This classic peppercorn sauce made with heavy cream, brandy, beef stock, and lots of crushed peppercorns is a rich and creamy sauce perfect for steak.

20 min total 5 min prep 15 min cook 4 214 cal

Instructions

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1 Gather all ingredients.
2 Crush peppercorns slightly using a mortar and pestle or a rolling pin.
3 Melt butter in a saucepan over medium high heat. Add shallot and sauté until soft, about 3 minutes.
4 Add crushed peppercorns and brandy; bring to a boil and simmer rapidly until brandy is almost completely reduced, 2 to 3 minutes.
5 Add beef stock; bring to a boil, then reduce heat to medium and simmer until reduced by half, 3 to 4 minutes.
6 Reduce heat to medium-low; stir in cream and simmer until sauce coats the back of a spoon, or to desired consistency, without letting sauce boil too rapidly, 3 to 4 minutes. Season to taste and serve hot with your favorite steak.