Peppercorn Sauce
4 servings5 min prep12 min cookMedium
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The Tale of Peppercorn Sauce
Story updated
Peppercorn sauce, made with cracked peppercorns, cream, and often brandy or cognac, is closely associated with French steak au poivre, a dish that gained prominence in French bistros in the early-to-mid 20th century. It remains a classic steakhouse accompaniment.
Ingredients
Scale:· 4 servings
- Pan drippings from seared steak
- 2 tbsp crushed black peppercorns
- 1/4 cup brandy
- 3/4 cup beef stock
- 1/2 cup heavy cream
- Salt, to taste
Instructions
- 1Add crushed peppercorns to the pan drippings and toast 30 seconds.
- 2Carefully add brandy and simmer to reduce by half.
- 3Add beef stock and simmer until reduced by half again.
- 4Stir in heavy cream and simmer 3-4 minutes, until thickened. Season with salt.
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