RECIPE PEPPERCORN SAUCE RECIPES

Name: Peppercorn Sauce
Ingredients: Pan juices from steak; 4 steaks (1-1 1/2 inches thick); 1/3 cup minced shallot; 1 clove garlic minced; 1/4 cup Cognac; 2 cups brown stock or canned beef broth; 1 tablespoon black peppercorn, coarsely crushed; 1/3 cup heavy cream; 4 teaspoons cornstarch; 2-3 teaspoons Dijon mustard

PEPPERCORN SAUCE RECIPE | FOOD NETWORK

Peppercorn Sauce Recipe | Food Network image

Provided by Food Network

Number Of Ingredients 10

Ingredients

Pan juices from steak
4 steaks (1-1 1/2 inches thick)
1/3 cup minced shallot
1 clove garlic minced
1/4 cup Cognac
2 cups brown stock or canned beef broth
1 tablespoon black peppercorn, coarsely crushed
1/3 cup heavy cream
4 teaspoons cornstarch
2-3 teaspoons Dijon mustard

Steps:

Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

PEPPERCORN SAUCE RECIPE | BBC GOOD FOOD

Peppercorn sauce recipe | BBC Good Food image

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Provided by Good Food team

Categories Condiment

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 tbsp butter
2 large shallots , finely chopped
3 tsp green peppercorns , in brine, drained
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
4 tbsp double cream

Steps:

Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Nutrition Facts : Calories 232 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.22 milligram of sodium

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PEPPERCORN SAUCE | BBC GOOD FOOD

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