Creamy Black Peppercorn Sauce
This rich and creamy steak sauce is punctuated with spicy black peppercorns. It's a dream served alongside a perfectly cooked filet mignon steak - or your favorite cut of meat! Also consider using it to top chicken breasts or seared pork chops.
Servings: 4 servings
Calories: 128kcal
Ingredients
- 1/4 cup sherry brandy or marsala wine work as substitutions
- 1/2 cup beef broth
- 2 tablespoons whole black peppercorns
- 1/2 cup heavy cream
Instructions
- In the same skillet used to cook your steak, add the sherry. Heat the sherry over medium heat, allowing it to simmer and reduce by half. This should take about 5 minutes. The strong alcohol smell will dissipate as it cooks out of the sherry.
- Add the beef broth and allow the mixture to come back to a simmer. Allow it to simmer until reduced by half.
- Crush the peppercorns. This can be done with the peppercorns in a plastic bag with a rolling pin, or with a mortar and pestle. The peppercorns should retain a coarse texture.
- Add the heavy cream and peppercorns to the skillet. Bring it to a low simmer and test the consistency.
- Continue to simmer until desired texture is reached. Taste, and adjust the salt if necessary.Tip: If the mixture doesn’t seem to be thickening well, add 2-3 tablespoons of additional cream. This happens if the beef broth isn’t fully reduced prior to adding the cream but is an easy problem to remedy.
- Serve the peppercorn sauce hot alongside the steaks or spooned over the tops of steaks.
Video
Notes
Once it has fully cooled, store leftover black peppercorn sauce in an airtight container. Refrigerate the sauce for up to 5 days.
To reheat the sauce, bring it to a simmer in a skillet and then serve hot.
How to Use Creamy Black Peppercorn Sauce
Black Peppercorn Sauce for Steak: This black peppercorn sauce is the perfect complement to a steak. Serve it with filet mignon, NY Strip Steak, or even tri tip and skirt steak. Also try it along with a Beef Tenderloin Roast or Garlic Butter Prime Rib. Creamy Black Peppercorn Chicken: This sauce is amazing with simple seared chicken breasts. Preheat oven to 400º F. Season chicken breasts with salt and pepper, and cook them in a skillet with butter and avocado oil. Once both sides of the chicken are browned, place the oven-safe skillet in the oven. Cook the chicken until the internal temperature is 165º F. Allow the chicken to rest while preparing this sauce in the same skillet. Black Peppercorn Sauce Pork Chops: Use this pan seared pork chop recipe, and then make the creamy black peppercorn sauce in the same skillet to serve with the meat.Nutrition
Calories: 128kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg