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Peppercorn sauce recipe

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If you love a good steak smothered in creamy peppercorn sauce, we've got the perfect recipe for you! Learn how to make this classic steak sauce for special occasions, entertaining – or just because! See method

Serves 4
Takes 25 mins
104 calories / serving

Ingredients

1 tbsp black peppercorns
15g salted butter
½ shallot, finely diced
3 tbsp brandy
200ml beef stock (made with ½ stock cube)
3 tbsp whipping cream
1 tsp Dijon mustard
1 tsp Worcester sauce

Each serving contains

Energy
430kj
104kcal 5%
Fat
8g 11%
Saturates
5g 24%
Sugars
1g 1%
Salt
0.8g 13%

of the reference intake
Carbohydrate 1.8g Protein 0.6g Fibre 0.5g

Method

Heat a frying pan over a medium-high heat. Add the peppercorns and toast for 3-4 mins until fragrant. Add to a pestle and mortar and crush until coarse; set aside.
Melt the butter in the same pan (or the pan you’ve cooked your steak in) over a low heat. Add the shallot and cook for 4-5 mins until soft. Add the brandy and increase the heat to high. Bubble for 1-2 mins until the brandy has nearly disappeared. Add the stock and bubble for 4-5 mins until reduced by about half. Add the whipping cream, the crushed peppercorns, mustard and Worcester sauce. Continue to simmer, stirring, for 4-5 mins until thickened to a pourable consistency; season to taste.

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