Creamy Peppercorn Sauce Recipe for Grilled Meats

Introduction

This luxurious creamy peppercorn sauce adds an indulgent, flavorful touch to your grilled steaks, chicken, or vegetables. The sharp heat of cracked peppercorns combined with the richness of cream creates a sauce that is both spicy and smooth. Using the Arteflame grill to make this sauce adds a unique depth and smokiness that complements the creaminess perfectly.

Ingredients

• 2 tablespoons whole black peppercorns (crushed)
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1/2 cup beef or chicken stock
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon brandy or cognac (optional)
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions

1. Fire Up the Arteflame Grill

Start by lighting your Arteflame grill. Place three oil-soaked paper napkins at the bottom of the grill and stack firewood over them. Light the napkins and wait about 20 minutes for the grill to heat up. The different heat zones on the flat cooktop will allow you to perfectly control the cooking of your creamy peppercorn sauce.

2. Crush the Peppercorns

While the grill heats, use a mortar and pestle or a rolling pin to roughly crush the black peppercorns. You want coarse pieces that will release their bold flavors into the sauce.

3. Sauté the Shallots and Peppercorns

Place a small cast-iron skillet or metal container on the outer part of the flat griddle (medium heat zone). Melt the butter, then add the chopped shallots and crushed peppercorns. Sauté for about 2-3 minutes, stirring occasionally, until the shallots are softened and the peppercorns release their aroma.

4. Add Brandy and Stock

Carefully pour in the brandy or cognac (if using) and let it simmer for a minute or two to cook off the alcohol. Then, stir in the stock and bring the mixture to a simmer. Allow the stock to reduce by about half, which should take 5-7 minutes.

5. Stir in the Cream and Mustard

Move the pan to a cooler zone on the flat top griddle to avoid overheating the cream. Stir in the heavy cream and Dijon mustard, allowing the sauce to gently simmer. Stir frequently as it thickens, which should take another 3-5 minutes.

6. Season and Finish

Taste the sauce and add salt if necessary. If you prefer a thicker sauce, let it reduce a bit more. Once the sauce reaches your desired consistency, remove it from the heat.

7. Serve the Sauce

Spoon the creamy peppercorn sauce over your grilled steak, chicken, or roasted vegetables. Garnish with fresh parsley for a pop of color and serve immediately.

Tips for the Best Peppercorn Sauce

• Peppercorns: Crush them coarsely for a stronger peppery bite. For a milder version, use a pepper mill for more finely ground pepper.
• Cream Consistency: Be careful not to overheat the cream, as it can split if boiled. Keep the sauce simmering gently.
• Brandy: The brandy adds a subtle depth of flavor but can be omitted if preferred.

Variations

1. Green Peppercorn Sauce: Swap black peppercorns for green peppercorns for a milder, fruitier taste.
2. Garlic Peppercorn Sauce: Add 1-2 minced garlic cloves to the shallots for a garlicky kick.
3. Lemon Peppercorn Sauce: Add a squeeze of lemon juice for brightness.
4. Mushroom Peppercorn Sauce: Stir in sautéed mushrooms for added earthiness and texture.
5. Herb-Infused Peppercorn Sauce: Add fresh thyme or rosemary to the sauce for a fragrant twist.

Best Pairings

• Grilled ribeye or sirloin steak
• Grilled chicken breast or thighs
• Roasted or grilled asparagus
• Creamy mashed potatoes

Conclusion

This creamy peppercorn sauce, made right on your Arteflame grill, will elevate any grilled dish to restaurant-quality status. The combination of rich cream and sharp peppercorns creates an irresistible sauce that's perfect for drizzling over meats and vegetables alike.