Peppercorn sauce
- Janine Ratcliffe
Published: October 22, 2021 at 11:45 AM
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Serves 4
Easy
Total time: 10 mins
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Peppercorn sauce is a classic for serving with steak – beef stock adds a savoury richness to balance the peppery notes
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Accompany your perfect steak with this classic peppercorn sauce or check out our recipes for cheese sauce, white sauce, chimichurri sauce, blue cheese sauce and romesco sauce.
Ingredients
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a knob butter
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1 long shallot
finely chopped
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1½ tsp whole black peppercorns
crushed
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1 tbsp red wine vinegar
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100ml strong beef stock
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100ml double cream
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1 tsp Dijon mustard
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Method
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step 1
Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.
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step 2
Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.
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step 3
Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.
Try more steak sauce recipes
Authors
Janine RatcliffeFood director
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