The peppercorn cream sauce, built in the steak's own pan: cracked pepper toasted in the fond, flamed with cognac, mellowed with cream. Bistro theater, weeknight effort.
2 tbsp
⚫ Whole Black Peppercorns ›
coarsely crushed
1 tbsp
🟢 Green Peppercorns ›
brined, drained
Mise en place
Before you start
Yield: About 200 ml
Prep checklist
Whole Black Peppercorns — coarsely crushed
Green Peppercorns — brined, drained
In the pan you just seared a steak in (fond and all), toast the crushed peppercorns in butter over medium heat 1 minute until fragrant.
Off the flame, add the cognac; return to heat and let it flame or boil hard for 30 seconds to burn off the harshness.
💡
Pull the pan OFF the burner before pouring — a bottle of spirits near an open flame is how eyebrows are lost. Let it flame in the pan, not in the pour.
Add stock and reduce by half, 2–3 minutes. Add cream and green peppercorns; simmer 3–4 minutes to a coating consistency. Whisk in mustard off the heat and season.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Steak au poivre (obviously)
·
A grilled portobello for the vegetarians at the table
Garnish
A final swirl of butter or oil
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