Ingredients
Peppercorns
- 4 tsp black peppercorns
Base
- 1 tbsp (15g) unsalted butter
- ½ tbsp sunflower oil
- 2 shallots, peeled and chopped finely
- ¼ tsp salt
Liquids
- 3 tbsp brandy
- 180 ml (3/4 cup) beef stock
- 1 tsp Worcestershire sauce
- 120 ml (1/2 cup) double (heavy) cream
Instructions
- Crush the Peppercorns: Place 3 teaspoons of black peppercorns in a zip-lock bag and roughly crush them using a rolling pin or a pestle and mortar. The goal is to achieve a coarse texture rather than a fine powder. Set aside for use later in the sauce.
- Heat Butter and Oil: In a frying pan over medium heat, add the unsalted butter and sunflower oil. Allow the butter to melt completely to create a flavorful base for the sauce.
- Sauté Shallots and Peppercorns: Add the finely chopped shallots, salt, the crushed peppercorns from earlier, and the remaining 1 teaspoon of whole black peppercorns to the pan. Cook for 2 to 3 minutes until the shallots soften but do not brown, releasing their sweetness and aroma.
- Deglaze with Brandy: Pour in the brandy, allowing it to bubble and reduce for about 1 minute. This step intensifies the flavor and cooks off the alcohol.
- Add Stock and Worcestershire Sauce: Pour in the beef stock and Worcestershire sauce. Bring the mixture to a boil, then reduce to a rapid simmer. Allow it to cook for 5 minutes or until the sauce has reduced by half, concentrating the flavors.
- Incorporate Cream and Finish: Stir in the double (heavy) cream and any meat juices from resting steak if available. Bring the sauce back to a gentle simmer, then remove from heat. The sauce should be creamy and slightly thickened, perfect to pour over your steak.
- Serve: Spoon the warm peppercorn sauce generously over cooked steak and enjoy the rich flavor combination.
Notes
- For added depth, use fresh black peppercorns for crushing rather than pre-ground pepper.
- If you don’t have beef stock, you can substitute with a strong beef broth or bouillon diluted with water.
- Be cautious while cooking off the brandy to avoid flames; keep the heat moderate.
- Adding steak resting juices enriches the sauce but is optional.
- Store any leftovers in an airtight container refrigerated for up to 2 days; reheat gently to prevent cream from separating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Frying
- Cuisine: British
