Green Peppercorn Sauce

This green peppercorn cream sauce is the perfect steak companion

To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Bone-in Rib Eye with Rosemary, Garlic and Thyme, Bone Marrow Butter with Chives and Meyer Lemon and Béarnaise Sauce.

 

Recipe from the Tasting Table Test Kitchen

Green Peppercorn Sauce
4.8 from 18 ratings
No steak is complete without a delicious green peppercorn cream sauce. Created by the Tasting Table Test Kitchen, get the complete recipe at Tasting Table.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
1
cup
Total time: 30 minutes
Ingredients
  • 1 teaspoon olive oil
  • 1 tablespoon minced shallots
  • 2 tablespoons green peppercorns (packed in brine)
  • 2 tablespoons butter, divided
  • 2 tablespoons brandy, preferably Cognac
  • 2 teaspoons all-purpose flour
  • 1 cup beef broth, preferably homemade
  • ½ cup heavy cream
  • Salt, to taste
Directions
  1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
  2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
  3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
  4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.
Nutrition
Calories per Serving 390
Total Fat 35.9 g
Saturated Fat 21.4 g
Trans Fat 0.5 g
Cholesterol 112.0 mg
Total Carbohydrates 6.4 g
Dietary Fiber 0.4 g
Total Sugars 2.9 g
Sodium 527.5 mg
Protein 4.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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