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Pepper Corn Sauce

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Ingredients

Classic Peppercorn Steak Sauce

  • 1 tablespoon (15 ml) olive oil or steak drippings
  • 1/3 cup (35 g) minced shallot
  • 1 clove garlic minced
  • 1/4 cup (60 ml) cognac or brandy
  • 2 cups (475 ml) beef broth or stock
  • 1 tablespoon (8 g) black peppercorns, coarsely crushed
  • 1/3 cup (80 ml) heavy cream
  • 4 teaspoons (10 g) cornstarch
  • 2 to 3 teaspoons (10 to 15 g) Dijon mustard

Makes enough for 4 servings

Peppercorn Sauce Without Cream

  • 2 1/2 tablespoons (35 g) butter
  • 4 1/2 tablespoons (35 g) flour
  • 3/4 cup plus 4 teaspoons (200 ml) milk
  • 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
  • 1 tablespoon (15 ml) brandy
  • 4 teaspoons (15 g) black peppercorns
  • Salt to taste

Makes enough for 4 servings

Green Peppercorn Cream Sauce

  • 1 tablespoon (14 g) butter
  • 1/4 cup (25 g) chopped shallots
  • 3/4 cup (180 ml) beef broth or stock
  • 1 cup (240 ml) whipping cream
  • 3 tablespoons (45 ml) cognac or brandy
  • 2 tablespoons (5.5 g) green peppercorns in brine,drained

Makes enough for 4 servings

aking Classic Peppercorn Steak SauceDownload Article

  1. 1Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.[1]
  2. 2Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes.[2]
  3. 3Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.[3]
  4. 4Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.[4]
  5. 5Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it’s as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.[5]
    • Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

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