The classic steakhouse sauce. Creamy, full of flavour, and with the wonderful peppery kick. This version is super quick to make, and is ideally made whilst your steaks are resting.
Easy Peppercorn Sauce
One of the best steak sauces, this is super simple to cook whilst your steaks are resting.
Ingredients
- 85 ml brandy or cognac
- 1 rich beef stockpot
- 100 ml cold water
- 150 ml double cream
- 30 g unsalted butter
- 3 tsp coarsely crushed/ground black peppercorns
Instructions
- If cooking steaks, remove from the frying or saute pan once cooked, and set aside to rest. Deglaze the pan with the brandy, using your wooden spoon or spatula to make sure that you have all the bits off the bottom of the pan. Add in the remaining ingredients, and then bring back to a good simmer. Cook down until it starts to thicken and turns a lovely dark brown colour. Taste, adjust, and serve.If you're cooking the sauce in advance, boil all of the ingredients until it starts to thicken, then set to one side.
Nutrition
Nutrition Facts
Easy Peppercorn Sauce
Amount per Serving
Calories
484
% Daily Value*
Fat
40
g
62
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Cholesterol
135
mg
45
%
Sodium
514
mg
22
%
Potassium
156
mg
4
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
484
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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