Peppercorn sauce

Peppercorn sauce

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(8 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Nutrition and extra info

Nutrition: per serving

  • kcal232
  • fat19g
  • saturates12g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.22g
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  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large shallots, finely chopped
  • 3 tsp green peppercorns, in brine, drained
  • 3 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100ml red wine
  • 200ml good-quality beef stock
  • 4 tbsp double cream


  1. Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.

  2. Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

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Comments, questions and tips

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23rd May, 2020
Worked really well, used black peppercorns ( just ground lots until it seemed right)! as that was what I had.
8th May, 2020
Very delicious, made this but halved the ingredients just for 2. GF who normally hates peppercorn sauce love it!
13th Nov, 2019
There is no mention of when to put the peppercorns into the sauce mix
bzar289 .'s picture
bzar289 .
30th May, 2018
Followed the receipe but used black peppercorns. Was amazing, wife & kids loved it!!!! Will defo do again.
12th Mar, 2017
Great taste. Sauce can turn out rather pink so be careful with the wine.
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