Recipes
Classic Peppercorn Sauce

Classic Peppercorn Sauce

Name: Classic Peppercorn Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 pcs shallot; 30 g butter; 1 tablespoon black pepper; 2 teaspoons green peppercorns; 40 ml cognac; 300 ml beef broth; 200 ml cooking cream; salt

Jakub SýkoraMeatFrench Cuisine x se líbilo

Peppercorn sauce belongs with a grilled steak as naturally as the French classic steak au poivre it grows from. Coarsely crushed black and green pepper blooms in shallots softened in butter, then the pan is deglazed with cognac and beef stock and finished with cream. Reduction gives it a body that coats the back of a spoon, while the pepper lends a real bite. You control the strength by how coarsely you crush the peppercorns.

Příprava: 10min

Vaření: 20min

CELKOVÝ ČAS: 30min

Step by step process

Sauce base

1
Peppercorn sauce is all about pepper, so crush the black and green peppercorns coarsely in a mortar or under the base of a heavy pot, leaving distinct pieces.
2
Chop the shallot finely and let it soften slowly on melted butter until golden and sweet, so it perfumes the base without browning to bitterness.
3
Add the crushed pepper and toast it briefly in the butter until it smells fragrant. A few seconds are enough to wake up the aroma and scent the whole base.

Flambe, reduction and serving

4
Pull the pan off the flame, pour in the cognac and carefully light it. Once the flame dies down, let the rest of the alcohol cook off so only a gentle aroma stays. Without cognac, simply skip this.
5
Pour in the beef stock and let it simmer gently over medium heat, reducing by about half so it thickens and deepens in flavor.
6
Add the cream and let it bubble gently until smooth, until it coats the back of a spoon in an even layer. Finally season with salt and freshly crushed pepper.
7
Pour the finished sauce straight over a rested steak, or serve it separately in a gravy boat so everyone adds as much as they like.