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Step 2 pour the wine into the pan turn up the heat and boil rapidly until reduced by half. Melt the butter in a frying pan then add the onion and saute until soft.
Add the shallots and saute until soft about 3 minutes.
How do i make peppercorn sauce. To make a classic peppercorn sauce start by heating olive oil or steak drippings in a skillet over medium heat. Next mince shallot and garlic and sauté both in hot oil for about 1 minute before adding cognac beef stock and peppercorns. Crack the black peppercorns 15g in a pestle and mortar if you don t have one put them in a plastic bag wrap in a tea towel and hit a few times with a rolling pin you want to make sure that the peppercorns are cracked but do not over grind otherwise the sauce will lose its intense peppery flavour.
Peppercorn sauce is easy to make and adds a touch of elegance to many dishes. Make peppercorn steak sauce right in the very same pan for a deliciously simple way to dress up any steak. Top peppercorn sauce recipes.
Bistro classic steak with peppercorn sauce 5 reviews. Simple and tasty steak with a peppercorn mushroom and brandy sauce. Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.
Pour in worcestershire sauce and beef stock then stir in your cream. Add salt to taste. Reduce to a simmer until the sauce thickens enough to coat the back of a spoon.
Remove from heat and serve immediately. Can be made ahead and kept in an airtight container in the fridge for up to 3 days. To reheat add 1 2 tbsp stock or cream to peppercorn sauce in a small saucepan over low heat stirring occasionally.
Do not allow sauce to boil. Put the butter in a large high sided frying pan then fry the shallots and peppercorns over a medium heat for 5 mins until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
Step 2 pour the wine into the pan turn up the heat and boil rapidly until reduced by half. Remove steaks from skillet to a plate and set aside to rest as you prepare the peppercorn sauce. Add butter and olive oil to skillet over medium heat.
Allow the butter to melt and then whisk in chicken stock dijon mustard heavy cream and peppercorns. Cook until thick enough to coat the back of a wooden spoon about 8 10 minutes. Melt the butter in a saucepan over medium high heat.
Add the shallots and saute until soft about 3 minutes. Add the peppercorns and brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
Finally add the cream and reduce the heat to medium. Heat through but don t allow the peppercorn sauce to boil. Peppercorn sauce without pan drippings if you make the steaks on the bbq and still want this sauce make the recipe as follows.
Melt 1 5 tbsp 25g butter in a skillet over medium heat add 1 tbsp very finely chopped eschallots shallots the small purple onions and sauté gently for 1 minute. Then add brandy or cognac per recipe increase heat to high. Melt the butter in a frying pan then add the onion and saute until soft.
Add the garlic and cook for another 30 seconds before adding the pepper and herbs. Gently toast the pepper until fragrant then pour in the cream.