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Member recipe

Peppercorn Sauce

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(4 ratings)

Member recipe by

Servings

Serves 4

Peppercorn Sauce

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Ingredients

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

Method

    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.

Comments, questions and tips

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MC3
27th Jul, 2017
Lovely recipe, apart from the omitted peppercorns, which I added to the butter and cooked down. Used red wine instead of brandy as I hadn't any of the latter, and used the juices of the steak and mushrooms instead of stock, cooking it down well before adding cream. I reduced the cream gently - sauce was delicious! And very quick to make.
Bournvilleb
13th Jan, 2017
This is a fab recipe! Works perfectly every time...flambé not necessary but you do need to cook the alcohol off. Thickens up beautifully, just make sure you don't add the cream until it has reduced slightly...also added peppercorns with the shallots and butter...it doesn't say to add the peppercorns granted, but it does say to keep it on a medium high heat which I was wary of at first but it caramelises the shallots and is delicious! Xx
frwoodburn
9th Feb, 2016
Great recipe. But when do you put the peppercorns in?
gillianbc
24th Oct, 2015
Missing instruction for the peppercorns. I added the peppercorns at the beginning with the shallots. The brandy was a bit overpowering - I'd use half the amount next time. Didn't thicken when I added the cream so I used cornflour. Good, smooth, creamy sauce. Would serve 4 generously so I've frozen the half we didn't use.
Justin P
4th Jan, 2016
Cook the peppercorns with the shallots. The brandy needs the alcohol to be burnt out by tilting the pan away and lighting it, that's why it tastes strong. I would say about 80ml.
SueDavisHR
22nd Mar, 2015
This worked for me and had a good flavour. I added peppercorns after boiling the stock so about the same time as the cream. It does take longer than 15 min though for the cream to thicken.
lazzychef
9th Sep, 2014
0.05
Rubbish recipe - when are you supposed to add the peppercorns????!!!
sulik
11th Jul, 2014
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.
lazzychef
9th Sep, 2014
0.05
Really? And when did you add said peppercorns? That step appears to be missing from the recipe. As is the flambe step.
cathywillatt
2nd Feb, 2014
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.

Pages

radford1181
10th Nov, 2013
THERE IS NOWERE IN RECIPE TO ADD PEPPERCORNS ?JUST A CREAM SAUCE THEN?
frwoodburn
9th Feb, 2016
We put our peppercorns in after the shallots were soft, before the brandy
dav1dp
12th Sep, 2013
5.05
I used pink and black peppercorns in a 2:1 ratio. Can't see anywhere in the method for adding the peppercorns, so I add them just before the brandy. One day I'd started making this and realised too late that I had no cream, so I used milk. This worked fine but I had to slake some cornflour to thicken the sauce.