Punchy Peppercorn Sauce

A sauce what packs a hit? Try this!

Story behind the recipe.

I was watching a video on French cooking, and one dish that truly stood out was Steak Frites! It’s an incredibly simple meal that you can easily whip up at home, yet it still delivers the rich, indulgent experience of French cuisine at its finest. A tender, flavourful steak paired with perfectly crispy fries—this classic combination represents French cooking at its best, offering both elegance and simplicity in one delicious plate. One of the classic sauces that often accompanies Steak Frites is Peppercorn Sauce, which I always have with my steak. So, one late evening, I thought, why not whip some up?

Plate with sliced beef, crispy onion strings, and fresh greens on a white tablecloth with a potted plant and empty glassware in the background.

Ingredients.

1 tablespoon mixed peppercorns (Black and Pink) (Crushed coarsely)

1 tablespoon Butter

1 small Shallot or Onion (finely chopped)

1 garlic clove (minced)

100 ml beef or chicken stock

100 ml Double cream

2 teaspoon Dijon mustard (optional)

2 tablespoons White Wine

Salt to taste

Method.

  1. Crush the peppercorns: Use a mortar and pestle or the back of a spoon to roughly crush the black peppercorns. If you don’t have a mortar and pestle, use a sandwich bag and bash with a rolling pin

  1. Sauté the shallot and garlic: Melt the butter in a pan over medium heat. Add the chopped shallot/onion and garlic, cooking until soft and translucent (about 2 minutes).

  2. Add the crushed peppercorns: Stir the peppercorns into the pan and cook for another minute, letting their flavour release.

  3. Deglaze with white wine(optional): If using alcohol, pour it into the pan and let it simmer for about 2 minutes until reduced by half.

  4. Add stock: Pour in the beef or chicken stock and let it simmer for 5–7 minutes until it reduces by about half.

  5. Stir in the cream and mustard: Lower the heat, add the cream, and stir until the sauce thickens slightly (about 2–3 minutes). If you like a bit of tang, add the Dijon mustard.

  6. Season: Taste the sauce and add salt if necessary. Continue simmering until the sauce reaches your desired consistency.

  7. Serve: Pour the peppercorn sauce over your steak or any preferred dish, and enjoy!

Wooden pestle resting on a partially opened plastic bag of pink peppercorns on a wooden surface.
A saucepan on a stove containing boiling oil with chili flakes, garlic, and spices for making chili oil.
A pot on a stove filled with boiling pasta cooking in water

What could I have this with?

This sauce pairs perfectly with grilled meats, roasted vegetables, or even over mashed potatoes for an indulgent meal. I love having mine with a Sirloin steak with Frites and a side salad.

Refrigerator: between 3°C and 5°C

  • Use by: 1 - 2 days.

  • Storage Method: Store in an airtight container or sterilised jar in the refrigerator. Ensure the container is sealed tightly to prevent contamination and maintain freshness.

Make it stand out.