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This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!
Ingredients to make creamy peppercorn sauce
Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.
In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.
Let’s whip up this tasty steak sauce
Heat a small saucepan on the stove to medium heat. Add butter.
When it melts, whisk in beef stock…
add the dijon mustard and heavy cream…
and then it’s time for the flavor-punch… add crushed peppercorns and salt.
Stir regularly as sauce thickens for 5-10 minutes.
It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.
Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.
Immediately pour sauce on food or transfer to a sauce cup.
Creative ways to play with the flavor
Add a splash of red wine or brandy.
My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.
Substitute green peppercorns.
The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.
Add caramelized shallots or onions.
Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!
Want some more sauce ideas? Check out my free sauce recipe ebook!
Add big flavor with DIY condiments
Creamy peppercorn sauce
Amp up Alfredo sauce from a jar
Jalapeno ranch dressing
Tomato sauce from crushed tomatoes
Cilantro lime dressing
Marinate chicken breasts in balsamic dressing
Sous vide steak marinade
Sous vide chicken breast marinade
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Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go
This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.
Video
Notes
See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
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.
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 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.
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.
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.
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