Peppercorn Steak Sauce Recipe

Introduction

This rich and creamy peppercorn sauce is the perfect complement to a grilled steak, especially when cooked on the Arteflame grill. With the bold flavor of freshly crushed peppercorns balanced by cream and a splash of brandy, this sauce adds a luxurious touch to any steak. It’s quick to make and can be prepared while your steak is resting, ensuring your meal is served hot and flavorful.

Ingredients

1 tbsp whole black peppercorns (crushed)
1 tbsp unsalted butter
1 small shallot, finely minced
1/2 cup beef broth
1/4 cup heavy cream
2 tbsp brandy or cognac
1 tsp Dijon mustard
Salt to taste
Fresh parsley for garnish (optional)

Instructions

1. Crush the Peppercorns

Using a mortar and pestle or the bottom of a heavy pan, coarsely crush the peppercorns. You want the peppercorns cracked, not finely ground, to maintain their bold flavor.

2. Sauté the Shallots

In a skillet over medium heat, melt the butter and add the minced shallots. Sauté for 2-3 minutes, or until they soften and become translucent.

3. Add the Brandy

Carefully add the brandy or cognac to the skillet. Let it simmer for about 1 minute to cook off the alcohol, stirring to lift any browned bits from the bottom of the pan.

4. Stir in Broth and Cream

Pour in the beef broth and stir well. Allow it to reduce slightly, about 2-3 minutes. Then, add the heavy cream and Dijon mustard. Stir everything together until smooth.

5. Add the Crushed Peppercorns

Stir in the crushed peppercorns and let the sauce simmer for another 3-4 minutes, allowing the flavors to meld. Adjust the seasoning with a pinch of salt if necessary.

6. Serve Over Steak

Once the sauce has thickened slightly, remove it from the heat. Spoon the peppercorn sauce generously over your freshly grilled steak and garnish with chopped parsley if desired.

Tips

For a richer sauce, you can substitute the beef broth with demi-glace or reduce the broth further for a deeper flavor.
If you prefer a spicier kick, you can increase the amount of peppercorns.
This sauce can also be made ahead of time and reheated gently before serving.

Variations

Green Peppercorn Sauce: Substitute the black peppercorns with brined green peppercorns for a milder, more aromatic flavor.
Creamy Cognac Sauce: Use extra cognac and slightly more cream for a thicker, silkier texture.
Garlic Peppercorn Sauce: Add minced garlic along with the shallots to give the sauce an additional savory depth.
Mushroom Peppercorn Sauce: Sauté sliced mushrooms with the shallots to add an earthy element to the sauce.
Herbed Peppercorn Sauce: Stir in a few sprigs of fresh thyme or rosemary at the end for a fresh, aromatic boost.