Description
This Peppercorn Steak Sauce is a rich, flavorful, and versatile condiment that elevates any steak to restaurant-quality. The combination of crushed and whole peppercorns delivers a delightful bite and aromatic complexity, while the brandy and Worcestershire sauce add depth and savory notes. Finished with a touch of heavy cream, this sauce is smooth, luxurious, and incredibly satisfying. It’s quick to make, requiring only a few simple steps, and is sure to impress your family and guests.
Ingredients:
- Black peppercorns: 4 tsp (3 tsp crushed, 1 tsp whole)
- Unsalted butter: 15 g
- Sunflower oil: ½ Tbsp
- Finely chopped shallots: 2 medium
- Kosher salt: ¼ tsp (or to taste)
- Brandy: 3 Tbsp
- Beef stock: 180 ml
- Worcestershire sauce: 1 tsp
- Heavy cream: 120 ml
Preparation:
Step 1: Crush 3 teaspoons of black peppercorns coarsely using a mortar and pestle or the back of a spoon. Leave 1 teaspoon of peppercorns whole for a burst of flavor and visual appeal.
Step 2: Heat the unsalted butter and sunflower oil in a medium-sized pan over medium heat. The combination of butter and oil prevents the butter from burning and adds a richer flavor.
Step 3: Add the finely chopped shallots, kosher salt, crushed peppercorns, and whole peppercorns to the pan. Cook for 2–3 minutes, stirring frequently, until the shallots are softened and fragrant. Be careful not to burn the shallots or peppercorns.
Step 4: Pour in the brandy and let it bubble for about 1 minute to cook off the alcohol. This step intensifies the flavor and removes any harshness from the brandy.
Step 5: Add the beef stock and Worcestershire sauce to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce has reduced by about half. This will concentrate the flavors and thicken the sauce.
Step 6: Lower the heat to a gentle simmer and stir in the heavy cream. Simmer for 1 minute, or until the sauce is thick enough to coat the back of a spoon. Be careful not to overcook the sauce, as the cream can curdle.
Step 7: Taste the sauce and adjust the salt as needed. Spoon the Peppercorn Steak Sauce immediately over your favorite steak.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 15 minutes, perfect for busy weeknights.
- Restaurant-Quality Flavor: Elevates any steak with its rich, complex taste.
- Versatile: Pairs well with grilled chicken, pork, or even vegetables.
- Impressive: A simple way to create a memorable dining experience.
- Customizable: Adjust the amount of peppercorns for your preferred level of spice.
Serving Suggestions:
- Serve immediately over grilled or pan-seared steak (ribeye, New York strip, or filet mignon are excellent choices).
- Pair with roasted potatoes, mashed potatoes, or asparagus.
- Drizzle over grilled chicken or pork chops.
- Use as a dipping sauce for crusty bread.
Tips:
- For a smoother sauce, strain it through a fine-mesh sieve after simmering.
- If you don’t have brandy, you can substitute with cognac or dry sherry.
- Use high-quality beef stock for the best flavor.
- For a vegetarian option, substitute vegetable stock for the beef stock.
- To store leftovers, let the sauce cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Preparation Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Nutritional Information (per serving, approximate):
- Calories: 250
- Protein: 3g
- Sodium: 250mg
Conclusion:
This Peppercorn Steak Sauce recipe is a must-have for any home cook looking to add a touch of gourmet flair to their meals. With its bold flavors, creamy texture, and quick preparation time, it’s the perfect finishing touch for a delicious steak dinner. Enjoy!
Questions and Answers About This Recipe:
Q1: Can I make this sauce ahead of time?
A: While the sauce is best served immediately, you can prepare it up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q2: Can I use a different type of peppercorns?
A: Yes, you can experiment with different types of peppercorns, such as white, green, or pink peppercorns. Each type will add a slightly different flavor profile to the sauce.
Q3: What if I don’t have shallots?
A: If you don’t have shallots, you can substitute them with finely chopped yellow onion or red onion.
Q4: Can I make this sauce dairy-free?
A: Yes, you can substitute the heavy cream with coconut cream or cashew cream for a dairy-free version.
Q5: Can I add other herbs or spices to this sauce?
A: Absolutely! Feel free to add other herbs or spices to customize the flavor of the sauce. Thyme, rosemary, or garlic powder would all be great additions.
