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Peppercorn Sauce Recipe
Ash Tyrrell

Peppercorn Sauce Recipe

I recently made this peppercorn sauce, and let me tell you—it completely transformed my steak dinner. The rich creaminess combined with the warmth of black peppercorns created a sauce that felt indulgent but was surprisingly simple to make.
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Prep Time 2 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tsp black peppercorns – crush lightly for a fragrant bold flavor; green peppercorns work for a milder taste.
  • 1 tbsp unsalted butter – adds richness without making the sauce too salty.
  • ½ tbsp sunflower oil – helps sauté shallots; if using steak drippings skip the oil and butter for extra flavor.
  • 2 shallots finely chopped – provide a sweet, delicate base; brown or white onions can be used if needed.
  • ¼ tsp salt – balances the flavors.
  • 3 tbsp brandy – adds depth and warmth; cognac or Marsala can be used as alternatives.
  • 180 ml 3/4 cup beef stock – use a strong stock for richer flavor; vegetable stock works for a lighter version.
  • 1 tsp Worcestershire sauce – optional but enhances umami.
  • 120 ml 1/2 cup double cream – double cream gives a silky texture that won’t split; avoid light or single cream.

Method
 

  1. Place the black peppercorns in a small bag and crush lightly using a rolling pin or mortar and pestle. This releases the aromatic oils without making the sauce overly spicy.
  2. In a small saucepan, melt the butter with sunflower oil and sauté the finely chopped shallots along with the crushed peppercorns. Cook until softened and fragrant, about 2-3 minutes.
  3. Pour in the brandy and let it reduce slightly. Then, add the beef stock and Worcestershire sauce, bringing the mixture to a rapid boil for about five minutes to intensify the flavors.
  4. Lower the heat and add the double cream, stirring to combine. Let it simmer gently until the sauce thickens slightly. Taste and adjust seasoning with extra pepper or salt as needed.
  5. Remove from heat and serve immediately over your favorite steak or oven-baked chips. For extra indulgence, drizzle over roasted vegetables or chicken.

Notes

  • I like to toast the crushed peppercorns briefly before sautéing; it deepens the flavor.
  • If I’m using leftover steak juices, I skip the oil and butter—they add a rich, meaty note.
  • I always finish with a splash of cream off the heat to prevent splitting.
  • Tasting before serving is key—I often add a little more pepper for that signature warmth.