I first made this sauce on a whim for some steak-lovers we invited over for a dinner party. The steaks were being prepared on the grill, so I didn’t have the beef drippings you would typically use as the base of this sauce. The beef bullion paste turned out to be a great, perhaps better, alternative – lower in fat and higher in flavor. Even better, it made this a sauce that is quick and easy anytime (or any way) you cook steak.
Creamy Peppercorn Sauce
Ingredients
Instructions
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Fake your drippings
Add the beef stock paste to a sauce pan over medium-high heat. Stir until the paste starts to liquify. Add cognac and bring to boil. Cook until paste is fully incorporated and cognac loses the smell of alcohol.
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Add Broth, Add Cream, Add Peppercorns
Add beef broth and return to boil. Simmer until sauce begins to reduce, about 10 minutes.
Add heavy cream and about half of the peppercorns. Lower heat to medium and let simmer until sauce begins to thicken, stirring occasionally. About another 5 minutes
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Finish Sauce
For a thicker sauce, bring the sauce back to a boil and whisk in arrowroot powder until fully blended.
Add remaining peppercorns and season with salt to taste. Serve warm over your favorite steak.
Adding the remaining peppercorns as the sauce finishes lets the sauce have a little bite and pop from the peppercorns that have not fully cooked through.
great idea using beef stock paste as a substitute for the sauce base, thank you! Gonna give this one a try!