Recipe from Topfood
Peppercorn sauce
Cooking time: 10 min
Servings 1
Peppercorn sauce is a classic for serving with steak – beef stock adds a savory richness to balance the peppery notes. Best sauce for your dinner evenings! It is simple to cook and does not require any effort. Any hostess can handle!


  • Butter
    3,4 fl. oz
  • Shallot, finely chopped
    1 pcs.
  • Whole black peppercorns, crushed
  • Red wine vinegar
    1 tbsp.
  • Strong beef stock
    3,4 fl. oz
  • Double cream
    3,4 fl. oz
  • Dijon mustard
    1 tsp.

Nutrition facts per serving

  • Calories

    382 kcal

  • Protein

    10 g

  • Fat

    25 g

  • Carbohydrates

    2 g


  • Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes. Stir in the peppercorns and red wine vinegar.

  • Turn up the heat to high and boil until the liquid has almost completely evaporated.

  • Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.

Bon Appetit!

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