Creamy 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
Scale
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
