Peppercorn Sauce Recipe
A classic French sauce for a steak, commonly referred to as a 'Steak au Poivre'. It has a punchy little hit to the palate, without masking the flavour of a good steak.
There's a reason peppercorn sauce has stayed on British menus for generations. When made right, it walks that perfect line between sharp and creamy, with just enough pepper to wake up your palate without drowning out the flavour of a good steak.
Our version starts with what matters most - a proper beef stock. Not from a cube or powder, but from grass-fed Devon beef bones simmered for eight hours until they give up all their richness. No added salt means you're in control of the seasoning from start to finish.
The method is straightforward - shallots cooked until sweet, a splash of brandy for depth, and green peppercorns that keep their bright, spicy character. What makes it work is patience: reducing the stock until it's intensely beefy before the cream goes in to smooth everything out.
This isn't fancy cooking. It's the sort of thing you'll want to make when you've got a decent steak to serve - something aged properly, from a butcher who knows their cuts. The sauce does what a good sauce should: makes the meat taste more like itself.
What You'll Need
Makes enough for 2-3 steaks
| Shallots | 2-3, finely sliced |
|---|---|
| Butter | 25g |
| Green peppercorns | 30g (in brine, drained) |
| Brandy | 50ml |
| Pure Beef Stock | 500ml |
| Double cream | 80-100ml |
How To Make It
Warm your beef stock in a pan over medium heat until fully defrosted.
In a separate pan, melt the butter and cook the shallots gently until completely soft - about 5 minutes. Don't let them colour.
Pour in the brandy and let it bubble until reduced to a sticky glaze.
Add half the peppercorns, crushing some against the pan with your spoon to release their flavour.
Add the warmed stock and simmer until reduced by about two-thirds - you want it syrupy.
Strain through a sieve, pressing down on the solids to extract every bit of flavour.
Return to the pan, add the remaining peppercorns and enough cream to give a silky consistency.
Heat through gently, taste for seasoning, and serve with your steak.
Good with
Ribeye or sirloin cooked rare to medium-rare. The sauce is rich, so you won't need much.
