This creamy peppercorn sauce is incredible. Its so easy to make and served with a steak, the two together are the perfect combination.

Creamy Peppercorn Sauce

Ingredients –

2 Tbsp (28g) – Unsalted Butter
1 – Shallot, Finely Diced
3 – Garlic Cloves, Chopped or Grated
1/4 Cup (60ml) – Brandy or Cognac (Stock is alcohol alternative)
1/4 Cup (60ml) – Beef Stock
1/2 Cup (125ml) – Thickened Cream
2 tsp (7g) – Black Peppercorns, Crushed
1 Tbsp (10g) – Green Peppercorns, Drained
Seasoning To Taste

Method –

Place the black and green peppercorns into a mortar and pestle and smash until coarse. Set aside.

In a pan over medium high heat. Add in the butter and shallot and saute for 5 minutes. Add I the garlic and cook for 1 minute. Add in the brandy or cognac. Reduce by half and deglaze the pan. Add beef stock and reduce by half. Add in the cream, and black and green peppercorns and bring to a simmer. Reduce the heat to low and cook for 6 minutes or until thick and coats the back of a spoon. Check seasoning, remove, serve and dig in.

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