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
15 g butter
1 echalion shallot, finely chopped
1 Tbsp. black peppercorns, coarsely crushed
75 ml marsala
200 ml hot beef stock
125 ml 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.
Per serving:
Calories: 218
Protein: 2g
Total fat: 20g
Saturates: 13g
Carbs: 3g
Total sugars: 3g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
