Peppercorn Sauce Recipe

🧂 Ingredients

• 2 tablespoons mixed peppercorns

  (use black peppercorns for more pungency)
• 3 tablespoons butter
• 1 tablespoon vegetable oil

  or use the drippings from your pan-seared steak
• 1 shallot

  minced
• Salt to taste
• 1/4 cup brandy or cognac

  use extra beef stock as a non-alcoholic substitute
• 3/4 cup beef stock
• 1/3 cup heavy cream

Instructions

• 1 Crush the peppercorns using a mortar and pestle or a rolling pin into coarse
  grains. Don’t over crush into a powder, as you want some texture.
• 2 Heat the butter and oil (or steak pan drippings) to medium high heat.
• 3 Add the shallot and a bit of salt. Cook, stirring 2-3 minutes to soften.
• 4 Add the crushed peppercorns and brandy (or cognac). Cook for 2-3 minutes,
  stirring, until the liquid reduces until almost gone. Be sure to scrape any
  browned bits from the bottom of the pan if you just seared steaks.
• 5 Add the beef stock and stir. Bring to a boil, then reduce heat to medium. Cook
  until the liquid reduces by half, about 5 minutes.
• 6 Reduce the heat to medium-low, then stir in the heavy cream. Simmer it for 3-4
  minutes until it thickens to your desired consistency.
• 7 Serve over steak!

Nutrition Info