Everyone needs to know how to make peppercorn sauce, especially when cooking steak! This tasty sauce is so simple and requires only 6 ingredients.
Perfect when paired with a delicious steak, this classic sauce is rich and unctuous. Don’t be tempted to use pre-crushed pepper in this, the flavour of freshly ground is so much more aromatic, it’s worth digging out the pestle and mortar to crush your own.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Cal/Serv:
218
Ingredients
15g
butter
1
echalion shallot, finely chopped
1Tbsp.
black peppercorns, coarsely crushed
75ml
marsala
200ml
hot beef stock
125ml
double cream
Directions
Step 1Melt butter in a medium frying pan over low heat. Add the shallot and crushed peppercorns and cook, stirring occasionally, until the shallots are completely softened, about 15min.
Step 2Add the marsala and increase heat to high. Bubble to reduce liquid by 2/3.
Step 3Add stock and bubble to reduce by 1/2. Add the cream and simmer until thickened, about 3min. Check seasoning and serve.
GH TIPS:
To store: Transfer to a bowl, cool, cover and chill for up to 2 days. To reheat, transfer to a small pan, bring to a simmer over low heat and serve.
Want to try something a little different? You could try with white peppercorn or pink peppercorn for a slight fruity flavour.
Looking for a fun sauce to serve with your next steak frites? Our curry sauce recipe is the way to go.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
