Peppercorn sauce recipe
Created by The Tesco Recipes team
If you love a good steak smothered in creamy peppercorn sauce, we've got the perfect recipe for you! Learn how to make this classic steak sauce for special occasions, entertaining – or just because!
See method- Serves 4
- Takes 25 mins
- 104 calories / serving
Ingredients
- 1 tbsp black peppercorns
- 15g salted butter
- ½ shallot, finely diced
- 3 tbsp brandy
- 200ml beef stock (made with ½ stock cube)
- 3 tbsp whipping cream
- 1 tsp Dijon mustard
- 1 tsp Worcester sauce
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Shop ingredientsEach serving contains
- Energy
- 430kJ 104.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.8gProtein 0.6gFibre 0.5g
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- Heat a frying pan over a medium-high heat. Add the peppercorns and toast for 3-4 mins until fragrant. Add to a pestle and mortar and crush until coarse; set aside.
- Melt the butter in the same pan (or the pan you’ve cooked your steak in) over a low heat. Add the shallot and cook for 4-5 mins until soft. Add the brandy and increase the heat to high. Bubble for 1-2 mins until the brandy has nearly disappeared. Add the stock and bubble for 4-5 mins until reduced by about half. Add the whipping cream, the crushed peppercorns, mustard and Worcester sauce. Continue to simmer, stirring, for 4-5 mins until thickened to a pourable consistency; season to taste.
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