The Best Creamy Peppercorn Sauce for Steak
Green peppercorns provide another dimension of flavour and texture to this peppercorn sauce. You can also whisk in some onion powder to the sauce before serving, or if you like mushrooms try adding some porcini powder to the sauce as well. Leftover wine frozen into ice cubes is perfect for this sauce recipe and helps stop waste.
- 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.