Perfectly paired with a juicy steak, this rich and velvety peppercorn sauce is a must-know recipe for any home cook. Freshly crushed black peppercorns enhance the depth of flavor, making it well worth the effort to use a pestle and mortar rather than pre-ground pepper.
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories per Serving: 218
Ingredients
- 15g butter
- 1 echalion shallot, finely chopped
- 1 tbsp black peppercorns, coarsely crushed
- 75ml marsala wine
- 200ml hot beef stock
- 125ml double cream
Instructions
Step 1: Sauté Shallots and Peppercorns
Melt the butter in a medium frying pan over low heat. Add the finely chopped shallot and crushed black peppercorns. Stir occasionally and cook until the shallots are completely softened, about 15 minutes.
Step 2: Deglaze with Marsala
Increase the heat to high and add the marsala wine. Let it bubble and reduce by two-thirds, intensifying the flavor.
Step 3: Add Stock and Cream
Pour in the hot beef stock and let it bubble until reduced by half. Stir in the double cream and simmer for about 3 minutes, or until the sauce thickens to a luscious consistency. Taste and adjust seasoning as needed.
Storage & Reheating
To store, transfer the sauce to a bowl, let it cool, cover, and refrigerate for up to two days. To reheat, warm it gently in a small saucepan over low heat until simmering.
This indulgent peppercorn sauce elevates any steak dinner with its creamy texture and bold, aromatic flavors. Enjoy it over grilled meats, roasted vegetables, or even a hearty baked potato!
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