Easy Peppercorn Sauce
This is an easy pepercorn sauce I found on the web. I have modified it slightly and it tasted very good! I like that this is cooked on the side in a small saucepan so you can get the right consistiency and then start cooking your steaks.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
stovetop
cream
peppercorn
steak
sauces
pepper
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon dijon mustard
- -- sauce --
- 85 mililiters heavy cream
- 1 cube beef oxo
- 1 splash wine/brandy/water as desired to taste
- 1 1/2 teaspoons peppercorns crushed
- Carbohydrate 285.368189373414 g
- Cholesterol 13974 mg
- Fat 3774.41383624932 g
- Fiber 0.434343744403724 g
- Protein 209.580115624177 g
- Saturated Fat 2349.29265874995 g
- Serving Size 1 1 Serving (10210g)
- Sodium 3989.6732498179 mg
- Sugar 284.93384562901 g
- Trans Fat 194.634651249969 g
- Calories 35198 calories
Add the cream to a small saucepan and heat gently. Crumble the oxo cube into the cream Add Dijon mustard, and most of the peppercorns leaving some for the steak Add wine and water stirring all together and some Brandy if you desire. Season with a pinch of salt and pepper Keep stirring until quite hot I used whipping cream (35%) and thickened the sauce with a bit of corn starch. Serve on top of your favourite cut of steak (grilled with salt, pepper, and chopped rosemary.) You can also add the juices from the pan to the sauce for even more flavour. This is a very easy and tasty recipe!
