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.
