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Homemade steak is great, but peppercorn sauce can make it fantastic. Whip up a classic peppercorn steak sauce using the drippings from the steak, cognac, cream, and black peppercorns. Or create a somewhat spicy peppercorn sauce with brined green peppercorns. If you'd like to cut out the cream from the sauce, make a roux that thickens it in place of the cream. Enhance your peppercorn sauce with Dijon mustard or extra salt and pepper.
Ingredients
- 1 tablespoon (15 ml) olive oil or steak drippings
- 1/3 cup (35 g) minced shallot
- 1 clove garlic minced
- 1/4 cup (60 ml) cognac or brandy
- 2 cups (475 ml) beef broth or stock
- 1 tablespoon (8 g) black peppercorns, coarsely crushed
- 1/3 cup (80 ml) heavy cream
- 4 teaspoons (10 g) cornstarch
- 2 to 3 teaspoons (10 to 15 g) Dijon mustard
Makes enough for 4 servings
- 2 1/2 tablespoons (35 g) butter
- 4 1/2 tablespoons (35 g) flour
- 3/4 cup plus 4 teaspoons (200 ml) milk
- 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
- 1 tablespoon (15 ml) brandy
- 4 teaspoons (15 g) black peppercorns
- Salt to taste
Makes enough for 4 servings
- 1 tablespoon (14 g) butter
- 1/4 cup (25 g) chopped shallots
- 3/4 cup (180 ml) beef broth or stock
- 1 cup (240 ml) whipping cream
- 3 tablespoons (45 ml) cognac or brandy
- 2 tablespoons (5.5 g) green peppercorns in brine,drained
Makes enough for 4 servings
Steps
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Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic . [1] X Research source -
Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes. [2] X Research sourceAdvertisement
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Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns. [3] X Research source
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Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce. [4] X Research source
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Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it's as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak. [5] X Research source
- Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.
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Crush the black peppercorns. Measure 4 teaspoons (15 g) of black peppercorns into a mortar. Use a pestle to crack the peppercorns until they're slightly crushed and aromatic. [6] X Research source
- If you don't have a mortar and pestle, you can put the peppercorns in a seal able plastic bag. Hit the peppercorns in the bag with a rolling pin until they're slightly crushed.
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Melt the butter and stir in the flour. Place 2 1/2 tablespoons (35 g) of butter in a small saucepan and turn the heat to low. Stir 4 1/2 tablespoons (35 g) of flour into the melted butter. Keep stirring and cooking the roux mixture until the flour is absorbed. [7] X Research source
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Cook the roux for 2 minutes. Stir and cook the roux over low heat for 2 minutes. The roux should become thick and pasty. [8] X Research source
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Stir in the brandy. Pour 1 tablespoon (15 ml) of brandy into the roux and stir it until the liquid is absorbed. The alcohol in the brandy will cook off. [9] X Research source
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Whisk in the milk. Measure 3/4 cup plus 4 teaspoons (200 ml) of milk and slowly pour it in while you whisk the mixture. Keep whisking to prevent the sauce from becoming lumpy. [10] X Research source
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Stir in the chicken stock and peppercorns. Once the sauce is smooth, stir in 1/3 cup plus 4 teaspoons (100 ml) of chicken or vegetable stock. Stir in the crushed black peppercorns. [11] X Research source
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Season and serve the sauce. Taste the sauce and add as much salt as you like. You can serve the hot sauce over your favorite meal or continue to simmer it to make a very thick sauce or gravy. [12] X Research source
- You can store the leftover peppercorn sauce in an airtight container in the refrigerator for 1 to 2 days.
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Heat the butter and chop the shallots. Place 1 tablespoon (14 g) of butter into a skillet and turn the heat to medium-high. Peel 1 shallot and use a sharp knife to chop it into small pieces. You should have about 1/4 cup (25 g). [13] X Research source
- If you cooked steaks in the skillet, you could use 1 tablespoon (14 g) of drippings instead of the butter.
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Sauté the shallots for 2 minutes. Stir the chopped shallots into the melted butter. Cook and stir the shallots until they soften. This should take 2 minutes. Turn off the heat. [14] X Research source
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Stir in the beef broth, whipping cream, cognac, and green peppercorns. Add 3/4 cup (180 ml) of beef broth or stock, 1 cup (240 ml) of whipping cream, 3 tablespoons (45 ml) of cognac or brandy, and 2 tablespoons (5.5 g) of drained green peppercorns. Stir the sauce until the ingredients are combined. [15] X Research source
- You can also use heavy cream or heavy whipping cream.
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Simmer the sauce for 6 minutes. Turn the heat on to medium-high until the sauce begins to boil. Reduce the heat to medium, so the sauce bubbles gently. Stir and simmer the sauce until it thickens a little. This should take 6 minutes. [16] X Research source
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Season and serve the green peppercorn cream sauce. Taste the sauce and season it with salt and ground pepper according to your taste. Spoon the hot sauce over steaks, chicken, or rice. [17] X Research source
- Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.
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Expert Q&A
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QuestionAre there any other ways to make peppercorn sauce without cream?Josiah Salyer is a Chef based in Austin, Texas. He offers over 20 years of diverse culinary expertise and currently works as a private chef for various clients. He has trained under three master chefs and two celebrity chefs, including Lorena Garcia from the television show Top Master Chef. He is an active member of the American Culinary Federation. His culinary knowledge spans a wide range of flavors and disciplines, and his work combines both technical levels of flavor and Southern home cooking classics. He aims to bring master-level cooking to his clients and train other chefs to embrace freedom in their cooking. He received his Associate’s degree in Culinary Arts and Chef Training at the International Culinary Center.To make a peppercorn sauce without cream, start by crafting a demi-glace through the reduction of beef stock and, optionally, adding bone marrow for deeper flavor. Introduce peppercorns and a sprig of thyme to the mixture, actively reducing it until it achieves the desired thickness. Finally, strain the sauce to eliminate any solids, leaving you with a rich and flavorful peppercorn sauce.
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Tips
- You can leave the brandy or cognac out of any of these recipes. Your sauce just won't have as rich of a flavor.Thanks
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Things You'll Need
Classic Peppercorn Steak Sauce
- Measuring cups and spoons
- Digital scale
- Skillet
- Spoon
- Whisk
- Knife and cutting board
- Small bowl
Peppercorn Sauce Without Cream
- Measuring cups and spoons
- Digital scale
- Mortar and pestle
- Small saucepan
- Spoon
- Whisk
Green Peppercorn Cream Sauce
- Measuring cups and spoons
- Digital scale
- Skillet
- Spoon
- Whisk
- Knife and cutting board
References
- ↑ https://www.foodnetwork.com/recipes/peppercorn-sauce-recipe-1962817
- ↑ https://www.foodnetwork.com/recipes/peppercorn-sauce-recipe-1962817
- ↑ https://www.foodnetwork.com/recipes/peppercorn-sauce-recipe-1962817
- ↑ https://www.foodnetwork.com/recipes/peppercorn-sauce-recipe-1962817
- ↑ https://www.foodnetwork.com/recipes/peppercorn-sauce-recipe-1962817
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ http://charlotteslivelykitchen.com/peppercorn-sauce/
- ↑ https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
- ↑ https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
- ↑ https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
- ↑ https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
- ↑ https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
About This Article
Article Summary
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To make a classic peppercorn sauce, start by heating olive oil or steak drippings in a skillet over medium heat. Next, mince shallot and garlic, and sauté both in hot oil for about 1 minute before adding cognac, beef stock, and peppercorns. In a separate bowl, mix cornstarch with heavy cream and whisk it into the sauce in the pan. Finally, stir in mustard and let it simmer for 5 to 30 minutes, leaving it on longer for a thicker sauce, and serve with steak. To learn how to make peppercorn sauce without cream, read on!
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"Very interesting sauces. Keep it up."
