Peppercorn Sauce with Brandy and Crushed Black Peppercorns
By Leah Okonkwo
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
Peppercorn sauce is my favorite sauce recipe for steak․ Ingredients for peppercorn sauce include crushed peppercorns, shallot, broth, and cream․ Peppercorn sauce is thick and flavorful․ It takes 20 minutes to make peppercorn sauce․ The quality is good for the price․
I crush whole peppercorns before using them in a recipe․ I can crush whole peppercorns using the back of a pan if I don't have a mortar and pestle․ Add crushed peppercorns toward the end, after sautéing shallots and garlic, for about 1 minute․ Let simmered brandy reduce for 1 minute, stirring constantly, to incorporate pan flavors into the sauce․ Crushed peppercorns will still be visible in the finished sauce․ I like the appearance of crushed peppercorns․
Broth should be reduced by about half over 5 minutes․ Add cream and Dijon mustard, then lower heat and stir occasionally for 3 to 5 more minutes to form a sauce․ By this time, the sauce should coat the back of a spoon․ You should be able to see crushed pepper and other ingredients in the sauce․
I eat it plain most evenings․ Sometimes I cook mushrooms separately to add to the mushroom peppercorn sauce․ Sometimes I add fresh lemon juice for flavor․ Sometimes I add fresh thyme or parsley for flavor without changing other flavors․ Mushrooms can thicken the sauce and complement side dishes of potatoes․
Why you'll love this recipe
- A serving of hot gravy with steak provides extra calories and nutrients without adding a side dish․
- Twenty minutes in a row will leave you enough time to prepare this recipe along with other dinner recipes․
- The sauce can be served with filet mignon, chicken breast, pork chops, roasted potatoes, and meatballs․
- Coarsely ground peppercorns will stay noticeable in the sauce if you want to taste peppercorns․
- Leftover sauce can be used to season a plain main course instead of making a separate pan sauce․
- The tools required to make this recipe are two pans, a skillet and a saucepan, as well as a whisk․
Ingredients
- •2 tbsp unsalted butter
- •1 shallot (finely chopped)
- •2 cloves garlic (minced)
- •2 tbsp whole black peppercorns (coarsely crushed)
- •¼ cup brandy or cognac (optional)
- •1 cup low-sodium beef broth
- •¾ cup heavy cream
- •1 tsp Dijon mustard
- •½ tsp salt (or to taste)
Instructions
- 1
Melt the 2 tablespoons unsalted butter in a skillet over medium heat. Add the finely chopped shallot and 2 minced garlic cloves, then cook for about 2-3 minutes until soft and fragrant.
- 2
Stir in the 2 tablespoons coarsely crushed black peppercorns and cook for another minute, until toasted and aromatic.
- 3
Pour in the 1/4 cup brandy or cognac, if using. Let it bubble and reduce for about 1 minute, scraping the browned bits from the bottom of the pan.
- 4
Add the 1 cup low-sodium beef broth and bring it to a simmer. Cook for about 5 minutes, until the liquid has reduced by about half.
- 5
Lower the heat and stir in the 3/4 cup heavy cream and 1 teaspoon Dijon mustard. Gently simmer for 3-5 minutes, stirring occasionally, until thickened. Do not boil.
- 6
Season with the 1/2 teaspoon salt, or to taste. Serve immediately.
FAQ
Nutrition (per serving)
Calories
250
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