Creamy Peppercorn Sauce Recipe For Steak and Beef (2024)
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This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!
Ingredients to make creamy peppercorn sauce
Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.
In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.
Let’s whip up this tasty steak sauce
Heat a small saucepan on the stove to medium heat. Add butter.
When it melts, whisk in beef stock…
add the dijon mustard and heavy cream…
and then it’s time for the flavor-punch… add crushed peppercorns and salt.
Stir regularly as sauce thickens for 5-10 minutes.
It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.
Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.
Immediately pour sauce on food or transfer to a sauce cup.
Creative ways to play with the flavor
Add a splash of red wine or brandy.
My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.
Substitute green peppercorns.
The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.
Add caramelized shallots or onions.
Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!
Want some more sauce ideas? Check out my free sauce recipe ebook!
Add big flavor with DIY condiments
Creamy peppercorn sauce
Amp up Alfredo sauce from a jar
Jalapeno ranch dressing
Tomato sauce from crushed tomatoes
Cilantro lime dressing
Marinate chicken breasts in balsamic dressing
Sous vide steak marinade
Sous vide chicken breast marinade
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Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go
This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.
Video
Notes
See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.
If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.
"Diane" refers to the pan sauce made with mustard, Worcestershire sauce, cream, and cognac. Make it in under 30 minutes for a delicious date night in. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven.
The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.
Pour the stock into the pan (no need to clean it first) and boil to reduce by half, then add the garlic, brandy, Worcestershire sauce, mustard, cream and crushed black peppercorns. Stir together as you bring to the boil over a high heat.
More specifically— the Aztecs. Chilli is believed to be one of the earliest plants cultivated by humans, and archaeologists have found evidence of its use by the Aztecs as far back as 7000 BC. The first hot sauce in the world, most likely, consisted of ground-up chillies mixed with water and herbs.
It is a type of chili pepper sauce that gets its name from the ghost chili pepper, which is one of the hottest peppers in the world, measuring in at over 1 million Scoville heat units (SHU). For comparison, jalapeño peppers measure around 2,500-5,000 SHU, while habanero peppers measure around 100,000-350,000 SHU.
Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking.
It is bursting with flavour from brandy and beef broth, and it is deliciously creamy from the addition of double cream. With our easy peppercorn sauce recipe, you have the perfect flavour-packed creamy sauce for your favourite dishes. It is a must-have when serving grilled beef steak, potatoes, and roasted vegetables.
A classic steak sauce made with black peppercorns, cream and brandy for a lovely, rich sauce that's just right for a date night or a special occasion. We like lots of peppercorns in our sauce, and although it does seem like a lot, the harshness of the pepper cooks out and becomes milder.
Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl. Gradually whisk in pepper mixture until incorporated. Season with salt. Dressing can be refrigerated in airtight container for up to 4 days.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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