Description
A rich and velvety creamy peppercorn steak sauce with bold peppery flavor, perfect for elevating steak and other dishes in under 20 minutes.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons crushed black peppercorns
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Heat butter and olive oil in a pan over medium heat until melted.
- Add chopped shallot and cook until softened and fragrant.
- Stir in garlic and crushed peppercorns, cooking briefly to release aroma.
- Pour in beef broth and let it simmer for a few minutes to reduce slightly.
- Add heavy cream, Dijon mustard, and Worcestershire sauce, stirring until smooth.
- Simmer gently until the sauce thickens to desired consistency.
- Taste and adjust salt as needed, then serve warm.
Notes
- Use half-and-half instead of cream for a lighter version.
- Add mushrooms for extra texture.
- Mix in green peppercorns for a milder flavor variation.
- Reheat gently to prevent sauce from separating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
