This delicious and creamy peppercorn sauce from James Martin is the perfect accompaniment to steaks, adding a rich and flavorful kick. Quick and simple to make, it uses common ingredients like shallots, brandy, and beef stock, creating a smooth, indulgent sauce that’s sure to elevate any meal.
Ingredient Needed
- 1/2 shallot, peeled and diced (about 1/2 small shallot)
- 50ml (1.7 fl oz) brandy
- 25ml (0.85 fl oz) white wine
- 200ml (6.7 fl oz) beef stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 100ml (3.4 fl oz) double cream
- Butter (for frying)
How To Make Peppercorn Sauce
- Fry the Shallot: Heat butter in a frying pan and fry the diced shallot for 1 minute until softened.
- Flame the Brandy: Add the brandy to the pan and carefully flame it (allow the alcohol to burn off).
- Add Liquids: Pour in the beef stock and white wine, and reduce the mixture by half.
- Add Peppercorns & Cream: Stir in the black and green peppercorns and the double cream. Allow the sauce to reduce by half again.
- Finish with Butter: Stir in a knob of butter to finish the sauce, giving it a smooth, glossy texture.
- Serve: Spoon the peppercorn sauce over the sirloin steak or any of your dishes and enjoy.
Recipe Tips
- Flame carefully: When adding the brandy, let it flame for a few seconds to burn off the alcohol, which enhances the flavor.
- Don’t rush the reduction: Allow the stock and wine to reduce by half. This concentrates the flavors and thickens the sauce for a perfect consistency.
- Adjust the cream: If you prefer a lighter sauce, reduce the amount of cream. For a richer, thicker sauce, add a bit more.
- Finish with cold butter: Adding butter at the end gives the sauce a smooth, glossy finish and adds richness without making it greasy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover peppercorn sauce cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
- Reheat: Reheat the sauce on low heat for about 5-7 minutes, stirring frequently to ensure it heats evenly without the cream separating.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 51
- Total Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 61mg
- Potassium: 1382mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Sticky Toffee Pudding
- James Martin Lemon Posset
- James Martin Lamb Shanks
- James Martin Lamb Curry
James Martin Peppercorn Sauce
Description
This delicious and creamy peppercorn sauce from James Martin is the perfect accompaniment to steaks, adding a rich and flavorful kick. Quick and simple to make, it uses common ingredients like shallots, brandy, and beef stock, creating a smooth, indulgent sauce that’s sure to elevate any meal.
Ingredients
Instructions
- Fry the Shallot: Heat butter in a frying pan and fry the diced shallot for 1 minute until softened.
- Flame the Brandy: Add the brandy to the pan and carefully flame it (allow the alcohol to burn off).
- Add Liquids: Pour in the beef stock and white wine, and reduce the mixture by half.
- Add Peppercorns & Cream: Stir in the black and green peppercorns and the double cream. Allow the sauce to reduce by half again.
- Finish with Butter: Stir in a knob of butter to finish the sauce, giving it a smooth, glossy texture.
- Serve: Spoon the peppercorn sauce over the sirloin steak or any of your dishes and enjoy.
Notes
- Flame carefully: When adding the brandy, let it flame for a few seconds to burn off the alcohol, which enhances the flavor.
- Don’t rush the reduction: Allow the stock and wine to reduce by half. This concentrates the flavors and thickens the sauce for a perfect consistency.
- Adjust the cream: If you prefer a lighter sauce, reduce the amount of cream. For a richer, thicker sauce, add a bit more.
- Finish with cold butter: Adding butter at the end gives the sauce a smooth, glossy finish and adds richness without making it greasy.
James Martin Peppercorn Sauce