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Member recipe

Peppercorn Sauce

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(11 ratings)

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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.

Comments, questions and tips

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Fanmail Only's picture
Fanmail Only
27th May, 2018
Good recipe but like another user I found the volume of brandy a bit too much- maybe 50-70ml next time
James Davison's picture
James Davison
27th Jan, 2018
Fried off the shallot then realised that nowhere in the recipe does it tell you when to add the crushed peppercorns! How has this been allowed to be put up on the site?
Alice Willoughby's picture
Alice Willoughby
19th Dec, 2017
Amazing sauce, tasted delicious. I also added mustard as someone suggested in comments - was great.
18th Nov, 2017
love this recipe - i add a teaspoon of mustard
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.
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 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
9th Feb, 2016
Great recipe. But when do you put the peppercorns in?
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.
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.


10th Nov, 2013
8th May, 2018
Message forgets to add when to add the peppercorns but I assume it means with the Shallots. Nice recipe.
9th Feb, 2016
We put our peppercorns in after the shallots were soft, before the brandy
12th Sep, 2013
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.