Peppercorn Sauce

Peppercorn sauce is a creamy, spicy, and lightly smoky pan sauce made from beef stock, peppercorns, shallots, brandy, and cream. Originating from the French dish steak au poivre, it’s traditionally created from the fond (the brown bits and residue) left behind from the seared steaks, which are packed with flavor.

Peppercorn sauce is a delicious accompaniment to a variety of proteins and vegetables — not just steak. To make it more versatile, this recipe doesn’t rely on fond. An extra tablespoon of butter added at the end makes up for the richness lost.

• Beef tenderloin, strip, or rib-eye steak 
• Grilled chicken breast
• Seared pork chop
• Sautéed mushrooms, or seared mushroom “steaks”
• Tagliatelle with fresh basil
• Roasted cauliflower
• Steamed broccoli 

As with any pan sauce with a fairly quick cooking time, this sauce doesn’t get very thick. If you prefer a slightly thicker sauce with a bit more substance, you can add a slurry (cornstarch mixed with a little water) at the end, which is given as an optional extra in this recipe. 

Green peppercorns are commonly used in peppercorn sauce, as they are much milder, with an almost floral, aromatic flavor compared to whole black peppercorns, which are strongly spiced. Green peppercorns, although available in dried form, are commonly brined or pickled and sold in cans or jars, which yield a softer texture that works well with the sauce.

If you wish to use dried whole peppercorns in your recipe, toast them in a dry skillet over medium heat before coarsely crushing them to enhance the peppery flavor. It is not advisable to serve whole dried peppercorns in peppercorn sauce; they should be coarsely crushed or ground first. 

If you are using exclusively dried peppercorns in this recipe, omit the brined green peppercorns and increase the whole black peppercorns to 2 teaspoons. Once coarsely crushed, add 1 1/2 teaspoons of coarsely crushed pepper (in step 4), instead of 1/4 teaspoon. Spice tolerance is personal, so it’s a sauce you should taste at the end and amend the dried pepper level accordingly. 

You could also use a mix of dried peppercorns, which bring different layers of flavor, or even add a 1/4 teaspoon of Sichuan or Aleppo peppercorns to level up your sauce. 

Traditionally, brandy or Cognac is added to the sauce. Bourbon makes a slightly left-field yet satisfying substitute, as the smokiness works well with the pepper. For a booze-free version, use a non-alcoholic brandy, or replace brandy with a splash of pear, peach, or apple juice.