My husband’s favorite steak sauce of all time is this peppercorn sauce. You don’t need sirloin since this spicy sauce can transform any cut!
Prep Time: 5 mins
Cook Time: 15 mins
Yield: 2/3 cup
2 to 3 teaspoons of mixed peppercorns as an ingredient
14 cup of butter
minced shallot, one
30 ml of brandy
6 ounces of beef stock
1/fourth cup heavy cream
assemble all the components.
Using a rolling pin or a mortar and pestle, gently crush the peppercorns.
In a pan over medium-high heat, melt the butter. Add the shallot and cook for approximately 3 minutes, or until soft.
Add brandy and the crushed peppercorns; quickly bring to a boil and simmer for 2 to 3 minutes, or until the brandy has nearly entirely reduced.
Add the beef stock, bring to a boil, lower the heat to medium, and simmer for 3 to 4 minutes, or until the liquid has reduced by half.
Reduce heat to medium-low, mix in cream, and simmer for 3 to 4 minutes, or until desired consistency is reached, without allowing the sauce boil too quickly. Serve your favorite steak cooked and seasoned to taste.
If your sauce cracks, whisk ferociously while adding a dash of stock.
When pan-frying a steak, the peppercorn sauce can be prepared in the same pan after the meat has been taken out of the pan to rest. After removing your steaks, just add the shallots and butter, turning often to avoid scorching. Stir regularly after adding brandy, picking up any crumbs left behind after grilling the steaks. The peppercorn sauce will gain a ton of deep flavor from this.
If you need to reheat your sauce, mix in a little cream and cook it over medium heat. The sauce could separate if left in the refrigerator overnight and might not come back together.