Creamy Peppercorn Sauce for Steak and Beef Recipe
Introduction
This creamy peppercorn sauce is the perfect companion for steak and other beef dishes. Rich, flavorful, and easy to prepare, it adds a delicious, slightly spicy kick that enhances your meal effortlessly.
Ingredients
- 2 tbsp butter
- 1 cup beef stock
- 1 tsp Dijon mustard
- 1/4 cup heavy cream
- 1 tbsp black peppercorns (crushed)
- 1/2 tsp salt
Instructions
- Step 1: Heat a small saucepan over medium heat and melt the butter.
- Step 2: Whisk in the beef stock, Dijon mustard, heavy cream, crushed peppercorns, and salt.
- Step 3: Stir regularly for 5 to 10 minutes until the sauce thickens enough to coat the back of a spoon.
Tips & Variations
- Use a pepper grinder or mortar and pestle to freshly crush peppercorns for a more intense flavor.
- For a richer taste, add a splash of brandy or cognac before simmering the sauce.
- If the sauce becomes too thick, thin it out with a little extra beef stock or cream.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid boiling after adding cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare the sauce ahead and refrigerate it. Warm it gently before serving for best results.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
PrintCreamy Peppercorn Sauce for Steak and Beef Recipe
A rich and creamy peppercorn sauce perfect for enhancing the flavor of steak and beef dishes. This easy-to-make sauce combines butter, beef stock, Dijon mustard, heavy cream, and freshly crushed black peppercorns for a deliciously smooth and peppery finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup of sauce 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
For the Sauce
- 2 tbsp butter
- 1 cup beef stock
- 1 tsp Dijon mustard
- 1/4 cup heavy cream
- 1 tbsp black peppercorns (crushed)
- 1/2 tsp salt
Instructions
- Heat the Butter: Place a small saucepan over medium heat and melt the butter until it is fully liquefied and starting to foam, to build the sauce base.
- Add Ingredients: Whisk in beef stock, Dijon mustard, heavy cream, crushed black peppercorns, and salt to the melted butter, combining all elements smoothly.
- Simmer and Thicken: Stir the sauce regularly over medium heat for 5-10 minutes. Allow it to gently simmer until the sauce has thickened enough to coat the back of a spoon, developing a creamy texture and infused pepper flavor.
Notes
- Crushing fresh black peppercorns releases more flavor compared to pre-ground pepper.
- Adjust the cream quantity to achieve your preferred sauce consistency.
- Use freshly made or good-quality beef stock for the best taste.
- This sauce pairs perfectly with grilled, pan-seared, or roasted steak and beef cuts.
Keywords: peppercorn sauce, steak sauce, creamy peppercorn sauce, beef sauce, easy sauce recipe
