Creamy Peppercorn Sauce Recipe For Steak and Beef (2024)

FAQs

What is creamy peppercorn sauce made of? ›

A classic steak sauce made with black peppercorns, cream and brandy for a lovely, rich sauce that's just right for a date night or a special occasion.

One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven.

Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

From there it's as simple as sautéing some shallots and garlic, chucking in some Worcestershire sauce, crushed peppercorns and beef stock, then pouring in some cream. Then it's just a matter of simmering until thickened! No flour or cornstarch needed, it'll thicken just beautifully by itself.

The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.

Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce.

Steak Sauce and sometimes stylized as A1 Sauce in certain markets) is a brand of brown sauce produced by Brand & co, a subsidiary of Premier Foods in the United Kingdom (as "Brand's A. 1. Sauce") and in North America by Kraft Heinz.

What is a substitute for brandy in steak sauce? ›

If you still want to make this Peppercorn Sauce for Steak but can't or don't want to use alcohol such as brandy or cognac, you can substitute the alcohol with 1/3 cup beef stock or water. This will be used to deglaze the pan and pick up any flavorful bits after you've seared your steak.

Substitutions: You can swap sherry, white wine, or whiskey for the Cognac or brandy. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Steak au Poivre is a steak covered in a peppercorn sauce. Steak Diane is a steak that is finished in a sauce made with brandy, cream, mushrooms, shallots and dijon mustard that is then flambe'd at the end. Both of them build the sauce using what remains in the pan.

Think of béarnaise as hollandaise sauce's bolder, more sophisticated brother. Whisked up egg yolks are given volume with melted butter and a tarragon-infused wine and vinegar reduction, which cuts through the richness perfectly. It might be a bit trickier to make than peppercorn, but it's well worth the effort.

The three peppercorn sauce is an old favourite in the Potts' household and is made using rich green peppercorns, spicy black pepper and fragrant pink peppercorns along with a splash of brandy. Simply warm the sauce in a pan after cooking your steak and pour over.

Pour the stock into the pan (no need to clean it first) and boil to reduce by half, then add the garlic, brandy, Worcestershire sauce, mustard, cream and crushed black peppercorns. Stir together as you bring to the boil over a high heat.

If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.

Especially for those who don't want to add more acid to their hot sauce, sugar is a great way to cut the heat of almost any hot sauce. Of course, you don't have to add pure cane sugar.

Peppercorn sauce is packed full of rich and smoky flavours and has a delicious texture because of the double cream and beef broth. The ingredients for peppercorn sauce consist of banana shallots, Madagascar peppercorns, a splash of brandy, double cream, and a few other well-picked elements.

Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids.

What does peppercorn taste like? ›

Black peppercorns, which are the most common, are picked before the berry is just ripe. They therefore have the strongest flavour of the peppercorn varieties – slightly hot with a tiny bit of sweetness. White peppercorns are a lot less strong and pungent than black peppercorns.

Unlike chile peppers that get their heat from capsaicin, peppercorns get their spiciness from a derivative called peperine. Peperine stimulates your taste buds, therefore enhancing the flavors of food.