Green Peppercorn Sauce Recipe

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
5 from 102 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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