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.
- 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
- 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.
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