Sometimes a steak should be lightly seasoned and then left alone to sing on its own merits. The taste, texture and smell should be enough to delight the senses without any marinade, sauce or messing about. Sometimes though, a well-balanced sauce can take a steak just that one step further from great piece of meat to deliciousness.
One of my personal favourite steak sauces and one we serve a lot here at The Stone Grill is peppercorn sauce. It is one of the simplest but most effective steak sauce and done right, can seriously upgrade a meal.
Peppercorn sauce recipe
- 3 shallots – finely sliced
- 1 – 2 tablespoons ground black peppercorns
- 60ml of good brandy or whisky
- 1 minced clove of garlic
- 1 teaspoon Dijon mustard
- splash Worcester sauce
- 200ml single cream
- 20ml liquid beef stock
- 30g butter
- Olive oil
- salt to taste
- Heat a pan to medium heat with the olive oil. Add the butter and melt. Add the shallots and garlic and sauté until they are golden brown.
- Add the Worcester sauce, mustard and peppercorns and mix until combined.
- Add the brand or whisky, allow to heat and then ignite to burn off the alcohol.
- Add the cream and beef stock once the flames have died down.
- Simmer for 5 minutes and then serve.
Depending on how you like your pepper, adding more or less is something you will need to work out yourself. I tend to use 2 tablespoons but others have said this is a little strong. Trial and error is your friend here.
As you can see, this recipe is simple yet very effective. It is much better with brandy and will flambé better but whisky will still work if you don’t like brandy. It is important to let the flame fully consume the alcohol to round out the taste and prevent the sharpness that comes with alcohol in sauces.
Do you have a variation of this recipe that you like? Let us know if you do!