This Creamy Peppercorn Sauce for Steak, made with green and crushed black peppercorns, beef stock and a hint of cream is one of our favourites. We find this version particularly good for steaks, roasted chicken, schnitzel or even fish. Print or bookmark to save.
Tuesday is steak night at our local pub. Made even more exciting by the fact that it is only on Monday and Tuesday nights that steak there comes with a choice of either the creamy peppercorn or mushroom sauces. Both are our equal favourites, second only to our interpretation of Neil Perry’s Cafe de Paris butter. So, rather than choosing we quite often just have both. Indulgent, I know.
This simple peppercorn steak sauce, just like our favourite mushroom steak sauce, is a tasty addition to many dishes – not only beef, but also chicken and even fish. In fact, it can be stirred through some pasta or served as a gravy on mash and veggies.
While a traditional peppercorn sauce is made with beef stock and a splash of brandy, I prefer the ease of using red or white wine. For steak, I would definitely suggest making the red wine based sauce, adding beef pan juices to further intensify the flavour.
A dash of brandy, port or sherry, but no more than a tablespoon is also great if you have some. No matter if you don’t.
For chicken and fish white wine might be more suited than red and I would suggest omitting pan juices in case of the fish.
Thrifty Tip: you can freeze leftovers in an ice cube tray and use the wine cubes to add flavour to sauces, soups and stews, if you are anything like me and hardly ever finish a bottle of wine before it spoils. It’s a great way to add flavour to many dishes and avoid waste.
The Best Creamy Peppercorn Sauce for Steak
- 1 tbsp butter
- 1 cup salt-reduced beef stock
- 3 tbsp green peppercorns
- 2 tsp cracked black peppercorns
- 1/8 cup white or red wine
- 2 tsp brandy port or sherry, optional
- 1/8 cup fresh cream
- 1 tsp onion powder optional
- sea salt to taste
- 3 tsp arrowroot tapioca flour or cornflour as thickener
- 2 tsp cold water
- In a small saucepan melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder, if using, and arrowroot (tapioca flour) mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken.
- Serve over steak, roasted chicken or schnitzel.
- You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave.