Peppercorn Sauce
Cuisine: FrenchDifficulty: Easy
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
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Ingredients
2 tbsp whole black peppercorns
2 tbsp unsalted butter
1 small shallot, finely chopped
0.5 cup brandy or cognac (alternatives: beef stock or chicken stock)
0.5 cup cup heavy cream
1 tbsp Dijon mustard (optional)
Salt to taste
Fresh parsley (for garnish, optional)
Directions
- Crush the Peppercorns: Use a mortar and pestle or the bottom of a heavy pan to lightly crush the peppercorns. You want them broken but not pulverized.
- Sauté Shallots: In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and sauté until soft and translucent, about 2-3 minutes.
- Add Peppercorns: Stir in the crushed peppercorns and cook for an additional minute to release their flavor.
- Deglaze with Stock: Pour in the beef stock, scraping the bottom of the pan to incorporate any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- Add Cream: Stir in the heavy cream and simmer until the sauce thickens slightly, about 3-5 minutes. If using, add the Dijon mustard at this stage and mix well.
- Season: Taste the sauce and season with salt as needed. Remember that the stock may already add some saltiness.
- Serve: Drizzle the sauce over your cooked steak or meat of choice. Garnish with fresh parsley if desired.
Notes
- Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of peppercorns can be used in its preparation, such as black, green and pink, among others. Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon.
A beef steak served with peppercorn sauce prepared with five types of peppers
Some versions use several types of peppercorns in the sauce’s preparation, and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of steak au poivre use a peppercorn sauce in their preparation. (Source: Wikipedia)
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