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Peppercorn Sauce

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A rich and creamy peppercorn sauce that elevates your steak night to a gourmet experience.

Ingredients

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  • 2 tbsp Unsalted Butter
  • 1 Shallot (finely chopped)
  • 2 cloves Garlic (minced)
  • 2 tbsp Whole Black Peppercorns (coarsely crushed)
  • 1/4 cup Brandy or Cognac (optional)
  • 1 cup Beef Broth (low-sodium)
  • 3/4 cup Heavy Cream
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt (or to taste)

Instructions

  1. Melt butter in a skillet over medium heat. Add the finely chopped shallot and garlic, and cook until soft and fragrant, about 2-3 minutes.
  2. Stir in the crushed peppercorns and cook for another minute until toasted and aromatic.
  3. Pour in the brandy, if using. Let it bubble and reduce for about 1 minute, scraping any browned bits from the bottom of the pan.
  4. Pour in the beef broth, bring to a simmer, and cook for about 5 minutes, or until the liquid has reduced by about half.
  5. Lower the heat and stir in the heavy cream and Dijon mustard. Let the sauce gently simmer for 3-5 minutes, stirring occasionally, until it has thickened. Do not boil.
  6. Season with salt to taste. Serve immediately.

Notes

Pairs beautifully with steak, grilled chicken, or roasted vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/peppercorn-sauce-ultimate-recipe-steak-night/

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