PEPPERCORN SAUCE FOR STEAK RECIPES

STEAK SAUCE RECIPES | BBC GOOD FOOD

Steak sauce recipes | BBC Good Food image

Take your steak to the next level with a one of our best ever sauce recipes. Go for a rich red wine jus, classic peppercorn or spicy chimichurri.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PEPPERCORN SAUCE RECIPE (QUICK & EASY) | KITCHN

Peppercorn Sauce Recipe (Quick & Easy) | Kitchn image

This spicy, slightly smoky, cream pan sauce is made from beef stock, peppercorns, shallots, brandy, and cream.

Provided by Tara Holland

Categories Pan sauce Sauce

Total Time 1500S

Prep Time 600S

Cook Time 900S

Yield 4

Number Of Ingredients 10

Ingredients

1 large shallot
1/2 bunch fresh chives
1/2 teaspoon whole black peppercorns
1 1/2 tablespoons whole green peppercorns in brine
2 tablespoons unsalted butter, divided
1/2 teaspoon kosher salt, divided
1/2 cup brandy or cognac
1 cup beef stock or broth
1/3 cup heavy cream
2 teaspoons cornstarch (optional)

Steps:

Mince 1 large shallot. Finely chop 1/2 bunch fresh chives until you have about 3 tablespoons. Place 1/2 teaspoon whole black peppercorns in a mortar and pestle or spice grinder and coarsely crush. Drain and rinse 1 1/2 tablespoons green peppercorns in brine.
Place the shallot, 1 tablespoon of the unsalted butter, and 1/4 of the teaspoon kosher salt in a medium skillet over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2 to 3 minutes.
Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.
Whisk in 1 cup beef stock, green peppercorns, and 1/4 teaspoon of the black peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes.
Add 1/3 cup heavy cream and the remaining 1 tablespoon unsalted butter and whisk to combine. Bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, 4 to 5 minutes. If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more.
Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed. Serve sauce spooned over steak, chicken, or grilled mushrooms. Garnish with the chives.

Nutrition Facts : SaturatedFatContent 8.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.3 g, SugarContent 2.6 g, ServingSize Serves 4, ProteinContent 2.3 g, FatContent 13.2 g, Calories 213 cal, SodiumContent 329.3 mg, FiberContent 0.8 g, CholesterolContent 0 mg

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