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Member recipe

Peppercorn Sauce

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(20 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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Simon Kosh's picture
Simon Kosh
14th May, 2019
I'm making this later today. Going to add a crushed garlic clove & a teaspoon or 2 of Dijon mustard
Valerie Addy's picture
Valerie Addy
8th Jan, 2019
3.05
I only used 1 dessertspoon of peppercorns and that was hot! Also the method does not say when to add the peppercorns. Thirdly, I think it would be best to amend the method to make sure it is clear why you must add brandy first! This was my first attempt so I mistakenly added the brandy to the stock, then added to pan, nearly caught the kitchen alight! My mistake. Otherwise it was a good sauce.
Katie Thomas's picture
Katie Thomas
8th Jan, 2019
4.05
people are dead pedantic. Just add the peppercorns when you think is best... not hard.Was so tasty. I love a lot of pepper so for me this was AMAZING. If you aren't a huge fan of pepper I'd recommend halving the amount of pepper. Other than that, fab recipe.
_Glb_
3rd Nov, 2018
5.05
Great recipe - will never have to buy again! (Add the pepercorns with the shallots)
Craig Haley's picture
Craig Haley
2nd Nov, 2018
1.05
3 table spoons of peppercorns? I did think twice but carried on. Way too overpowering. Also the recipe doesn't say when to add the peppercorns........ Horrendous. Half I put it in a bowl on the side and didn't ruin my steak.
Fanmail Only's picture
Fanmail Only
27th May, 2018
4.05
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
5.05
Amazing sauce, tasted delicious. I also added mustard as someone suggested in comments - was great.
markpd@mac.com
18th Nov, 2017
love this recipe - i add a teaspoon of mustard
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.

Pages

Snowdychef
13th Nov, 2018
No mention of when to add the pepper corns ?
radford1181
10th Nov, 2013
THERE IS NOWERE IN RECIPE TO ADD PEPPERCORNS ?JUST A CREAM SAUCE THEN?
mac4560
8th Jul, 2019
4.05
It doesn't actually say when to add the peppercorns! I'm assuming it's with the beef stock. Quite a good and simple recipe although I will reduce the amount of peppercorns next time as it was too hot.
robwilkins78
8th May, 2018
4.05
Message forgets to add when to add the peppercorns but I assume it means with the Shallots. Nice recipe.
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.