Creamy Peppercorn Sauce
A proper steakhouse peppercorn sauce, built with brandy, green peppercorns and coarsely cracked black pepper rather than anything out of a jar. Rich, warm and peppery without tipping into sharp or harsh.
Crack the pepper coarsely rather than reaching for the fine stuff — the texture is a big part of what makes this sauce work, and finely ground pepper will make it taste sharp instead of warm.
Thirty minutes and you’ve got a proper steakhouse-style sauce to pour over a pan-seared steak, chicken, or even just mash.
Creamy Peppercorn Sauce
PEPPERCORN · SAUCE · EASY
Steakhouse Sauce, Made at Home
Brandy and green peppercorns give this a proper depth that a quick cream-and-pepper sauce just doesn't have. It tastes like something you'd get at a steak restaurant, not thrown together on a Tuesday night.
Coarsely cracked pepper is what sets it apart from a lot of versions out there — you get warmth and texture rather than a sharp, one-note heat.
It's ready in half an hour, so there's no reason to save this one for a special occasion. A simple pan-seared steak turns into something a lot more impressive with this poured over the top.
Creamy Garlic Peppercorn Sauce
Ingredients
- 42 g Unsalted Butter
- 1 Brown Onion Diced
- 4 Garlic Cloves Grated or Minced
- 3 g Flat Leaf Parsley Chopped
- 3 Fresh Thyme Picked & Chopped
- 30 ml Brandy
- 37.5 ml Beef Stock
- 5 g Cracked Black Pepper
- 10 g Green Peppercorns Drained
- 450 ml Thickened Cream
- Salt To Taste
Method
- Place a large heavy-based pan over high heat and add the clarified butter, allowing it to melt.
- Add the diced onions and sauté for 3 minutes until golden and translucent, stirring frequently. Add the garlic and sauté for 45 seconds, stirring the whole time.
- Pour in the brandy (see notes), and reduce for 1 minute, stirring frequently. Add the cracked black pepper, green peppercorns and beef stock, and allow to reduce for a further 1 minute, or until reduced by half.
- Add the chopped parsley, thyme and thickened cream, and season to taste. Give the sauce a good mix and bring to a simmer. Once simmering, reduce the heat to low and allow the sauce to reduce for 10-12 minutes or until thickened (reduced by half), stirring frequently.
- Once reduced, remove the sprigs of thyme and serve. Dig in.
Sauce is absolutely delicious
Thank you, Jordan! Glad you enjoyed it.
Plan to make this tonight to add to our burgers!!! Thank you!
Awesome! I hope you enjoyed them.