Peppercorn Sauce

  • Pan juices from steak
  • 4 steaks 1-1 1/2 inches
  • 1/3 cup minced shallot
  • 1 clove garlic minced
  • 1/4 cup cognac
  • 2 cups brown stock or canned beef broth
  • 1 tablespoon black peppercorn, coarsely crushed
  • 1/3 cup heavy cream
  • 4 teaspoons cornstarch
  • 2 -3 teaspoons Dijon mustard
  • Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

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5.0 1
Easy to make and was a perfect sauce for our steaks tonight! Came out just as I envisioned a peppercorn sauce should. item not reviewed by moderator and published

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