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A rich, restaurant-style peppercorn sauce that turns a good steak into something seriously special. Gently softened shallots and toasted peppercorns build the base, before a hit of brandy adds depth and a subtle warmth. White wine brings brightness, reduced down to intensify flavour, while the stock adds body and savoury richness. Finished with a swirl of cream, the sauce becomes silky, glossy, and perfectly balanced — peppery, slightly boozy, and luxuriously smooth. Spoon it generously over a beautifully cooked steak and let it do all the heavy lifting; this is classic steakhouse indulgence made simple.
Course sauce
Cuisine American
Keyword PEPPERCORN, steak
Author jacksmeatshack

Ingredients

  • 1 tbsp butter
  • 2 large shallots
  • finely chopped
  • 3 tsp green peppercorns
  • 3 tbsp/ 45ml brandy
  • 100 ml/ 3½fl oz red wine
  • 200 ml/ 7fl oz good-quality beef stock
  • 4 tbsp/ 60ml double cream

Instructions

  1. Melt the butter in a pan and lightly fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened (and before they brown).

  2. Add the brandy and cook until it has reduced.

  3. Pour the wine into the mix, turn up the heat and boil rapidly until reduced by half.

  4. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins.

  5. Stir the cream into the sauce and allow it to thicken slightly. Season to taste and serve alongside a beautiful steak.