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Peppercorn Steak Sauce

  1. 1 Tablespoon Unsalted Butter
  2. 1 cup Salt-reduced Beef Stock
  3. 3 Tablespoon Green peppercorns
  4. 2 teaspoon Cracked Black Peppercorns
  5. 1 oz. White or Red Wine
  6. 2 teaspoons Brandy, Port or Sherry (optional)
  7. 1 oz. fresh Heavy Cream
  8. 1 teaspoon Onion Powder (optional)
  9. Sea Salt (to taste)
  10. 3 tsp Arrowroot or Corn Flour (as thickener)
  11. 2 tsp cold water


Prep time: 2 mins

Cook time: 10 mins

Total time: 12 mins

Serves: 4

In a small saucepan melt Butter over medium heat.

Add Green and Black Peppercorns and cook for 20 seconds in bubbling Butter.

Add Stock and Wine…Bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol.

Add Cream and cook for 5 minutes for the sauce to thicken slightly. Whisk in Onion Powder (if using), and Arrowroot (Tapioca Flour) mixed in with two teaspoons chilled water. Whisk for 1 minute, for sauce to thicken.

Serve over Steak Refrigerate leftover sauce for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave.

Bon Appetite

About Author

Julie Allen

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