Recipe courtesy of Michelle Beckles

Peppercorn Sauce

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  • Level: Easy
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Pan juices from steak

4 steaks (1-1 1/2 inches thick)

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


  1. 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.