Classic Easy Peppercorn Sauce for Steak
This versatile peppercorn sauce is perfect for enhancing the flavors of steak, chicken, or pasta. Quick and easy to make, it’s a delightful addition to your meals!
Ingredients:
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon black peppercorns, crushed
1 cup beef or chicken broth
1 cup heavy cream
Salt to taste
Fresh parsley, chopped for garnish
Directions:
1. Sauté Shallots and Garlic:
In a medium saucepan, melt the butter over medium heat.
Add the chopped shallot and minced garlic, sautéing until soft and translucent, about 2-3 minutes.
2. Add Peppercorns and Deglaze:
Stir in the crushed peppercorns.
If using, add 1/4 cup brandy or cognac and simmer for a minute or two to cook off the alcohol.
3. Add Broth and Cream:
Pour in the beef or chicken broth and bring to a simmer.
Reduce the heat and slowly stir in the heavy cream.
Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency.
4. Season and Serve:
Season with salt to taste.
Serve hot, garnished with chopped parsley.
This peppercorn sauce is perfect over grilled or pan-seared steak, roasted chicken, or tossed with pasta.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Calories: 260 kcal per serving | Servings: 4
