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An unedited handheld smartphone photo of a thick, light-brown peppercorn sauce in an irregular dark brown bowl, resting on a wooden plate over a dark wood grain surface. (Peppercorn Sauce Recipe)

Peppercorn Sauce Recipe: The Ultimate Creamy Steakhouse Classic

Master the art of a luxurious, cream-based steakhouse pan sauce featuring a trio of coarsely crushed black, whole black, and whole pink peppercorns, finished with a fresh curly parsley garnish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Peppercorn Sauce Ingredients
  • 1 tbsp Whole Black Peppercorns Coarsely crushed
  • 1 tsp Whole Black Peppercorns Left completely whole
  • 1 tsp Whole Pink Peppercorns Left completely whole
  • 2 tbsp Unsalted Butter 30g, divided into two 15g portions
  • 1 large Shallot Finely minced
  • 1 clove Garlic Finely minced
  • 1/4 cup Cognac or Brandy 60ml, for deglazing
  • 1 cup Beef Stock 240ml, low-sodium
  • 1/2 cup Heavy Cream 120ml, full-fat
  • 1/4 tsp Kosher Salt Or to taste
  • 1 bunch Fresh Curly Parsley For dense side garnish

Equipment

  • 1 Mortar and Pestle For crushing peppercorns coarsely
  • 1 Heavy-bottomed skillet Stainless steel or cast iron preferred
  • 1 Wire whisk To emulsify the cream and butter

Instructions
 

Prepare the Pepper Blend
  1. Place 1 tbsp (6g) of whole black peppercorns in a mortar and pestle. Crush down firmly until coarsely fractured into large pieces.
  2. Mix in 1 tsp (2g) of whole black peppercorns and 1 tsp (2g) of whole pink peppercorns. Set the texturized blend aside.
Build the Flavor Base
  1. Melt 1 tbsp (15g) of unsalted butter in a heavy skillet over medium heat. Sauté minced shallot and garlic for 2-3 minutes until soft and translucent.
  2. Add the peppercorn blend and toast for 60 seconds. Pour in 1/4 cup (60ml) of cognac or brandy and simmer for 2 minutes until it forms a syrupy reduction.
Reduce and Emulsify
  1. Pour in 1 cup (240ml) of beef stock, scraping up any browned bits. Simmer for 5-7 minutes until the liquid reduces by half.
  2. Whisk in 1/2 cup (120ml) of heavy cream. Simmer for 3-4 minutes until it becomes a thick, creamy, light-brown sauce.
  3. Remove the pan from the heat. Whisk in the remaining 1 tbsp (15g) of cold unsalted butter until fully melted and semi-glossy. Season with salt to taste.
Plating and Garnish
  1. Pour the hot sauce into a rustic, dark brown earthenware bowl. Nestle a large, dense cluster of fresh curly parsley on one side of the sauce before serving.

Notes

Always use full-fat heavy cream to ensure the sauce doesn't curdle when exposed to heat and alcohol.
If the sauce splits, remove it from the heat immediately and whisk in a teaspoon of cold water or cream to restore the emulsion.
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