Peppercorn sauce

A small copper pan filled with a brown pepper sauce

Accompany your perfect steak with this classic peppercorn sauce or check out our recipes for chimichurri sauce, blue cheese sauce and romesco sauce.

  • 100
  • Total time 10 minutes
  • Difficulty Easy


  • butter a knob
  • shallot 1 long, finely chopped
  • whole black peppercorns 1½ tsp, crushed
  • red wine vinegar 1 tbsp
  • strong beef stock 100ml
  • double cream 100ml
  • Dijon mustard 1 tsp


  • Step 1

    Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.

    Step 2

    Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.

    Step 3

    Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.

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