Peppercorn Sauce
Peppercorn Steak Sauce is the quick-and-easy recipe for your next family steak night or date night at home. Rich, creamy, and savory!
Servings: 4
Calories: 232kcal
Ingredients
- 3 generous tablespoons black peppercorns
- ¼ cup unsalted butter
- 1 shallot, finely diced
- ⅓ cup brandy
- 1 cup unsalted or low-sodium beef broth
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- ½ cup heavy whipping cream
- Pinch Kosher salt
Instructions
- Place the peppercorns in a zip-top bag and crush with a rolling pin. Set aside until ready to use.
- Melt the butter in a large saucepan over medium-low heat. Do not allow to brown or burn. Measure out and add 2 tablespoons of crushed peppercorns, along with the shallot. Cook for about 3-5 minutes, stirring often, until the shallots have softened.
- Add the brandy and raise the heat to medium-high. Allow to rapidly simmer for about 1-2 minutes.
- Then, add the beef broth and soy sauce and allow to simmer for 5 minutes more, stirring occasionally.
- In the meantime, add cornstarch and 2 teaspoons of water in a small bowl and use the tines of a fork to whisk until smooth. Set aside.
- Once the mixture has reduced by about half, add the cream and allow to simmer for about 1-2 minutes more to warm through. Then, add the cornstarch slurry. Simmer for about 2 minutes, just until slightly thickened.
- Season with salt, stir and allow to cool slightly. Serve, and enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 205mg | Potassium: 206mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.3mg