Creamy Peppercorn Sauce: Steak Night (Print Version)
# Ingredients:
→ Sauce Base
01 -
30 grams unsalted butter (or cooking oil)
02 -
2 finely chopped shallots
03 -
2 minced garlic cloves
04 -
5-10 millilitres coarsely crushed black peppercorns (or mixed peppercorns)
→ Liquids and Seasoning
05 -
120 millilitres brandy, cognac, or dry white or red wine (optional)
06 -
240 millilitres chicken or beef stock
07 -
180 millilitres heavy cream (or milk or coconut cream)
08 -
5 millilitres Dijon mustard (optional)
09 -
Salt, to taste
10 -
Worcestershire sauce, a few drops (optional)
→ Garnish
11 -
Fresh thyme or rosemary sprigs, for garnish (optional)
# Instructions:
01 -
In a skillet set over medium heat, melt the butter or warm the oil. Add the finely chopped shallots and minced garlic, cooking until softened and fragrant, which typically takes 2–3 minutes. Ensure not to brown the aromatics.
02 -
While the aromatics cook, coarsely crush the black peppercorns using a mortar and pestle. Aim for a textured grind, leaving some larger fragments for a more pronounced flavor and mouthfeel.
03 -
Pour the brandy, wine, or stock into the skillet. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pan, incorporating their rich flavors into the liquid.
04 -
Stir in the chicken or beef stock along with the heavy cream. Bring the mixture to a gentle simmer, allowing it to reduce slightly until the sauce thickens enough to lightly coat the back of a spoon.
05 -
Remove the pan from the heat. Whisk in the Dijon mustard, if desired. Season the sauce with salt and a few drops of Worcestershire sauce to taste. For an exceptionally smooth consistency, the sauce may be strained before serving.
06 -
If a thicker sauce is preferred, continue to reduce it over low heat. To thin the sauce, incorporate an additional splash of stock or cream. Serve the warm peppercorn sauce immediately over grilled steak, roasted chicken, or sautéed vegetables.
# Notes:
01 -
Adjust the quantity of crushed peppercorns to control the sauce's heat level; begin with 5 millilitres and add more to preference.
02 -
For a dairy-free rendition, substitute the heavy cream with coconut cream or another plant-based cream alternative.
03 -
When serving with steak, a dry red wine such as Cabernet Sauvignon or Merlot makes an excellent pairing if wine was used in the sauce.
04 -
Store any leftover sauce in an airtight container within the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
05 -
This sauce can be prepared in advance and gently reheated just prior to serving.