Creamy Peppercorn Sauce | Steak Sauces Ep 3

Name: Creamy Peppercorn Sauce | Steak Sauces Ep 3
Total time: 15 min
Ingredients: 2 tbsp Butter; 1 Shallot, finely diced; 3 Garlic, chopped grated; ¼ cups Brandy; ¼ cups Beef stock; ½ cups Cream; 2 tsp Peppercorn, crushed; 1 tbsp Green peppercorn, drained

By Chef Jack Ovens · 15 min

Ingredients

Butter2 tbsp
Shallot · finely diced1
Garlic · chopped grated3
Brandy¼ cups
Beef stock¼ cups
Cream½ cups
Peppercorn · crushed2 tsp
Green peppercorn · drained1 tbsp

Instructions

Crush the black and green peppercorns in a mortar and pestle until coarse, then set aside.
Melt the butter in a pan over medium-high heat, add the shallot and cook for 5 minutes. Add the garlic and cook for 1 minute.
Pour in the brandy or cognac and reduce by half, scraping up the pan. Add the beef stock and reduce by half.
Stir in the cream and the crushed peppercorns, and bring to a simmer. Lower the heat and cook for 6 minutes, or until thick enough to coat the back of a spoon. Season to taste before serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Cream Shallot

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app