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Member recipe

Peppercorn Sauce

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Serves 4

Peppercorn Sauce

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  • 2 to 3 tablespoons peppercorns
  • 60g butter
  • 1 shallot, minced
  • 100ml brandy
  • 100ml beef stock
  • 60ml double cream


    1. 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
    2. 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
    3. 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

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sulik's picture

I've made this recipe now many times. For many people. It's amazing. Make sure you mince the shallots and cook well. Also use CRUSHED peppercorrns. And make sure you flambé or boil off the alchol in the brandy.

cathywillatt's picture

Not tested in the Good Food Kitchen, but tested in my kitchen and it's terrible. A waste of ingredients. Don't try this at home.

Bens Jamin's picture

One does not simply add peppercorns to peppercorn sauce. It is a common misconception that peppercorn sauce actually contains peppercorns. The crushing is for pure plesure alone.

kateslough's picture

Hi. So when exactly should you add the crushed peppercorns to this sauce please? Your recipe doesn't say? Thanks