Creamy Peppercorn Sauce Recipe For Steak and Beef (2024)

FAQs

What is peppercorn sauce made of? ›

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.

If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.

About The Sauce

This savory pepper steak sauce has a combination of beef and chicken broth which adds depth of flavor. Soy sauce and hot sauce enhance the other flavors in the dish, and just a touch of hot sauce is used, which doesn't make it spicy.

It is bursting with flavour from brandy and beef broth, and it is deliciously creamy from the addition of double cream. With our easy peppercorn sauce recipe, you have the perfect flavour-packed creamy sauce for your favourite dishes. It is a must-have when serving grilled beef steak, potatoes, and roasted vegetables.

Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success. I would try to stick with rich warming spirits, something like vodka or gin is likely to be less successful.

The main active ingredient in black peppercorns is piperine, which is the source of black pepper's characteristic heat.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Make a Butter-and-Flour Paste: Have butter at room temperature and stir and mash an equal amount of flour into it. Whisk a good amount of the paste into your simmering sauce and let it cook for a few minutes, adding more paste if needed until the desired consistency is achieved.

You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.

Here's what you need to know to make this 30-minute dinner: The best cut of steak for pepper steak: Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option.

What cut of meat is country fried steak? ›

Country fried steak is a breaded cutlet dish typically made with cube steak. The cube steak is coated in seasoned flour, pan-fried on a cast-iron skillet on medium-high heat, and smothered in a brown gravy made from pan drippings.

Overview. Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, often peppery, with some similarities to Worcestershire sauce.

Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly). Taste sauce, adjust salt (and pepper!) to taste.

Peel, deseed and roughly chop them, then place in a blender. Roughly chop the tomatoes and add to the peppers with the bread and garlic. Blitz to form a rough paste. Add the smoked paprika, chilli flakes, almonds, lemon juice, vinegar and a pinch of salt and pepper to the blender and blitz until well mixed.

What is the most flavourful peppercorn? Tellicherry peppercorns are the most flavourful peppercorn variety. They come from Tellicherry, a city in India.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

Peppercorns are berries that grow on Piper nigrum, a flowering vine in the family Piperaceae. The fruit (yes, black pepper comes from a fruit!) is most often dried and used as a seasoning.

Water, sugar, soy sauce (water, salt, soybeans, caramel color, wheat, high fructose corn syrup), salt, oyster sauce (water, sugar, salt, oyster extractives (oyster, water, salt), modified corn starch, caramel color), yeast extract (yeast extract, water, salt), tomato paste, black pepper (ground), dehydrated garlic, ...

Flavour. Handheld pepper mills with black (left) and mixed (right) peppercorns. Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that.