Creamy Peppercorn Sauce Recipe
A rich and creamy sauce with coarse black peppercorns, cognac, beef stock and cream.
Servings: 4
Calories: 143kcal
Equipment
- Cast Iron Pan or Sauté Pan
- Mortar and Pestle or some other device for crushing the peppercorns
Ingredients
- 1 teaspoon Black Peppercorns
- ¼ cup Cognac
- ½ cup Heavy Cream
- ½ cup Beef Stock such as Better Than Bouillon
- ½ teaspoon Worcestershire Sauce
Instructions
- Prepare the peppercorns by smashing them until they are coarsely ground. Set the peppercorns aside and measure all of the other ingredients.
- Place a large cast iron pan over medium high heat. Preheat the pan for 3 minutes or until it's hot.
- Cook your steak in the pan by searing it on all sides. Remove from the pan and finish in the oven if necessary. If you are not cooking your steak in the same pan, skip to the next step.
- Add the peppercorns and toast for 30 seconds.
- Pour in the cognac to deglaze the pan and scrape up the brown bits on the bottom of the pan, Cook for 3 minutes.
- Now, add the beef stock and Worcestershire sauce. Bring the sauce to a low bubble. Let the sauce simmer and reduce for 3-5 minutes.
- Finish the sauce with your heavy cream. Simmer the sauce and continue to reduce until you have the desired thickness.
Nutrition
Calories: 143kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 78mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.3mg