Green Peppercorn Sauce

This green peppercorn cream sauce is the perfect steak companion
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Green Peppercorn Sauce, the perfect sauce for the TT Culinary Institute Steak

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.


Green Peppercorn Sauce

Recipe from the Tasting Table Test Kitchen

Yield: 1 cup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


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


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.

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