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This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Chef hubs and I have been putting this creamy peppercorn sauce on everything from sous vide beef short ribs to porterhouse steak dishes. When we schedule a WFH lunch date, we make it a little more special by adding a quick sauce to the dish. We’re fancy like that!
Ingredients to make creamy peppercorn sauce
Make this steak sauce with just a handful of ingredients. Beef stock is the base. You can buy beef stock, use beef bouillon, or if sous vide cooking, you can use leftover beef juice from the bag. I’ve even substituted chicken stock, and beef broth, and the recipe turned out perfect.
In addition to beef stock, you’ll need butter, black peppercorns, dijon mustard, heavy cream, and a little salt.
Let’s whip up this tasty steak sauce
Heat a small saucepan on the stove to medium heat. Add butter.
When it melts, whisk in beef stock…
add the dijon mustard and heavy cream…
and then it’s time for the flavor-punch… add crushed peppercorns and salt.
Stir regularly as sauce thickens for 5-10 minutes.
It will get bubbly as it simmers. This is perfect. Keep moving it around with a spoon in the sauce pan so it doesn’t burn.
Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking.
Immediately pour sauce on food or transfer to a sauce cup.
Creative ways to play with the flavor
Add a splash of red wine or brandy.
My recipe doesn’t have alcohol, but you’re welcome to add some in. I love to do this after searing something like sous vide t bone steaks in a cast-iron skillet. What you do is deglaze the pan on medium-high heat with a splash of red wine or brandy after you cook steak in it. Even though the removed steak is out of the pan, there are usually little bits leftover to scrape up with a spatula and mix in the sauce. Then reduce the heat to medium and follow the recipe as instructed.
Substitute green peppercorns.
The flavor of green peppercorns is a bit more mild flavored than black peppercorns. When making this sauce for chicken dishes, green peppercorns are a great choice.
Add caramelized shallots or onions.
Because, not a recipe goes by where I don’t suggest something like these red wine caramelized red onions. They’re good on everything!
Want some more sauce ideas? Check out my free sauce recipe ebook!
Add big flavor with DIY condiments
Creamy peppercorn sauce
Amp up Alfredo sauce from a jar
Jalapeno ranch dressing
Tomato sauce from crushed tomatoes
Cilantro lime dressing
Marinate chicken breasts in balsamic dressing
Sous vide steak marinade
Sous vide chicken breast marinade
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Creamy Peppercorn Sauce Recipe For Steak and Beef | Sip Bite Go
This creamy peppercorn sauce recipe for steak comes together in just 15 minutes! It’s the perfect sauce for beef dishes. And you don’t have to be a pro sauce maker to make it.
Heat a small saucepan on the stove to medium heat. Add butter. When it melts, whisk in beef stock, mustard, heavy cream, crushed peppercorns, and salt. Stir regularly as sauce thickens for 5-10 minutes. Once the sauce is thick enough to coat the back of a spoon, remove the pan from heat to stop the cooking. Immediately pour sauce on food or transfer to a sauce cup.
Video
Notes
See the recipe: https://sipbitego.com/creamy-peppercorn-sauce
Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly). Taste sauce, adjust salt (and pepper!) to taste.
Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.
Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.
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.
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.
Work over consistent heat––sometimes a big jump in temperature can cause the emulsion to break and separate. While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid!
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
Use butter, fresh thyme / rosemary / garlic. Even if you messed up on earlier seasonings, basting the steak the final 2–4 minutes throws in some much flavor that it is awe inspiring and incredibly delicious. That initial punch of flavor eliminates all thought about anything but the joy of living in today's world.
Choose a good cut of meat: Look for a steak that has good marbling, which is the fat that runs through the meat. This will help keep the steak moist and flavorful. Season the steak: Rub the steak with salt and pepper, or any other seasonings you prefer, before cooking. You can also marinate the steak for added flavor.
Q: What does peppercorn sauce taste like? A: Peppercorn sauce has a creamy, rich taste with warm notes of black pepper. Q: What is the difference between pepper sauce and peppercorn sauce? A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients.
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.
Whataburger Creamy Pepper Sauce is a great burger topping, sandwich spread, or dipping sauce. Chipotle peppers in adobo gives it the right amount of flavor and spicy kick.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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