The king of steak sauces: crushed green peppercorns, cognac, stock and cream. Creamy, spicy and deep in flavour, made in the same pan as the meat so that none of the browned bits are lost.
Pepper sauce
Sauce au poivre
Pepper sauce
Sauce au poivre
Method
01
Base
Ideally use the pan in which you fried the meat. Melt the butter and sweat the shallot for 2 minutes until translucent. Add the green peppercorns and fry for another half a minute.
02
Flambé
Deglaze with the cognac and flambé (or let the alcohol evaporate gently if you would rather not work with fire). Scrape up the browned bits left by the meat.
03
Reduce
Add the stock and reduce by half. Pour in the cream and thicken over a gentle heat until the sauce coats the back of a spoon.
04
Season
If you like, stir in the mustard and season with salt and freshly ground black pepper.
Tips & notes
Lightly crush the peppercorns with the flat side of a knife; that way they release their flavour without making the sauce too sharp. Resting juices from the meat collecting on the board? Add them to the sauce; that's pure flavour. Keep the sauce in the fridge for a maximum of 2 days and reheat it gently; we do not recommend freezing it, because a cream sauce can split.
Chef's tip
Pepper sauce is classically made in the same pan the meat was fried in: deglazing the browned bits with cognac is the step that gives the sauce its depth. Make it separately and you miss a third of the flavour.
Variations
- With pink peppercorns – Milder and slightly sweeter than green pepper.
- Without cream – Purely on demi-glace and cognac, more powerful and firmer.
- With whisky – Replace the cognac with a splash of whisky for a smoky note.
Contains:
Milk
Mustard
Serve with
- Steak
- Beef tenderloin
- Entrecôte
- Frites
- Pork tenderloin
| Calories | 201 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 3 g |
| Fat | 20 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
