Peppercorn Sauce

Making Peppercorn Sauce

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1. Melt the butter in a small saucepan over medium heat. Add the shallots and cook for 3 minutes, until soft but not coloured. Stir in the crushed peppercorns and cook for 30 seconds.

   Mark done Start 3 min timer

2. Take the pan off the heat and add the brandy. Return it to the heat and let it bubble for 1 minute, until almost all the liquid has gone. Stand back, because the alcohol can flare up.

   Mark done Start 1 min timer

3. Pour in the stock and boil for 5 minutes, until reduced by about half.

   Mark done Start 5 min timer

4. Stir in the cream and mustard and simmer for 3 to 4 minutes, until the sauce is thick enough to coat the back of a spoon. Season with a pinch of salt and serve over steak.

   Mark done Start 3 min timer

Small Things That Help

• Crush the peppercorns roughly with the back of a spoon against the pan. Whole ones are a mouthful, and powdered ones lose their flavour.
• Reduce the stock before adding the cream. It concentrates the flavour, and the cream can boil without splitting.
• Stir in the resting juices from the steak just before you serve. They add flavour to the sauce, and it is a habit worth keeping.

Changing the Recipe

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Serving Suggestions

• Sirloin steak
• Chips
• Green beans

Storing & Reheating Peppercorn Sauce

Best served at once. Keeps in the fridge for up to 2 days and reheats gently, without boiling. Do not freeze.

Peppercorn Sauce: Questions and Answers

Peppercorn Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.