peppercorn sauce

Brandy Peppercorn Sauce with Parmesan. THE sauce to take many favorite foods such as pork, chicken, pasta, hamburger and salad from great to amazing.

Brandy Peppercorn Sauce with Parmesan

butter (unsalted)

shallot (peeled & thinly sliced)

brandy (divided (half will

chicken stock (unsalted)

beef granules (or 1/2 beef cube)

thyme

black pepper (freshly ground or cracked)

pan drippings ((if using))

heavy cream

Parmesan cheese (freshly grated)

sea salt (add only after tasting.)

Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.

Remove the pan from the heat.

Carefully, and away from the heat, stir in 1/2 cup brandy.

Place the pan over medium-low heat and add chicken stock, beef granules (or 1 beef cube), thyme, black pepper.&nbsp; (If adding in pan drippings, *see note.)&nbsp; Bring mixture to a low boil, reduce heat to low and cook 8-10 minutes or until liquid is reduced by half.

Remove the thyme sprigs.

Stir in the heavy cream. Keep mixture at a gentle boil, stirring occasionally, about 10-15 minutes or until the sauce is reduced to a little thicker than heavy cream.&nbsp;

Remove the mixture from the heat and whisk in grated Parmesan cheese.

Once cheese has melted, season to taste.

Serve with Filet of Beef or Beef Tenderloin.

Enjoy!

Au Poivre Peppercorn Sauce for steak can also be used for chicken or vegetables. An easy, creamy beef sauce spiked with peppercorns and Dijon mustard.&nbsp;

Au Poivre Peppercorn Steak Sauce

butter

beef bouillon powder*

water

Dijon mustard

thyme springs

brandy (, optional)

white peppercorns (, crushed)

arrowroot or corn starch

Heat butter over medium heat in a heavy bottom sauce pan.

Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.

Add crushed peppercorns, stirring well.

Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.&nbsp;

Serve over your favorite steak.

If you've tried this recipe, please come back and let us know how it was!

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Peppercorn sauce

shallots

green peppercorns

brandy

milliliters red wine

beef stock

tbsp double cream

Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.&nbsp;Add the brandy and cook until it has reduced away to almost nothing.

Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking&nbsp;before serving with steak.

A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet or filet mignon for a delicious treat with this easy and creamy peppercorn sauce.

Steak with Peppercorn Sauce (Steak au Poivre)

olive oil

beef

sea salt

pepper

unsalted butter (optional)

shallots, finely chopped

60 ml (1/4 cup) brandy

250 ml (1 cup) chicken stock or beef stock

cornflour (cornstarch)

parsley, finely chopped

Heat the oil in a large frying pan which can fit all of the pieces of beef comfortably.

Season each piece of beef with salt and pepper. (See Kitchen Notes)

Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. This should take about 4-5 minutes per side for medium-rare meat. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)

Remove the beef to a plate and set aside.

Turn the heat down and add the butter and shallots.

Use a wooden spoon to try and scrape any caramelised bits from the pan.

Add the brandy or cognac and let the mixture bubble away for a few minutes.

Add the stock, cream, and green peppercorns.

Meanwhile, mix the cornflour (cornstarch) with a bit of water.

To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more cornflour mixture as necessary until the sauce has thickened to your liking.

Return the pieces of beef to the pan and reheat them briefly in the sauce.

Serve with steamed greens, boiled potatoes, roast potatoes or French fries.

I haven't had pepper sauce like this in ages. It looks wonderful with the steak.

This would be the perfect meal for date night. The peppercorn sauce and the tender beef, what a meal!

That's a good beefsteak recipe. I like this smell.

Beautiful recipe! This is easy to make and looks spectacular when serving, especially for a dinner party. I'll be making this again for sure.

Succulent chicken breast and mushrooms in acreamy peppercorn sauce, this Creamy Peppercorn Chicken is a flavourful onepan wonder. Serve it with steamed veggies for a light weeknight meal or addsome creamy mash for an indulgent weekend dinner.

Creamy Peppercorn Chicken

chicken breasts

salt

black peppercorns ((notes))

black pepper ((notes))

vegetable oil

mushrooms

unsalted butter

garlic, crushed (or very finely chopped)

red onion, finely chopped

chicken stock

cream

Slice the chicken through it's thickness so that it turns into 2 thinner breast pieces. Season both sides with salt.

In a large frying pan or skillet over medium high heat, drizzle one teaspoon of the oil.

Add the mushrooms and cook stirring regularly until moisture has evaporated and they&#039;re starting to turn golden. Set aside.

Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and the inside is cooked (notes). Set the chicken aside with the mushrooms.

Turn the heat down to low-medium and remove the pan from the heat to let it cool for a minute. Back on the heat, add the remaining oil and butter and let the butter melt.

Add the onion and garlic to the pan and cook stirring until the onion has softened.

Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly.

Stir in the cream and bring it all back to a simmer for another 2 minutes.

Add the chicken and mushrooms, including any juices they&#039;ve released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.

Taste the sauce and add the extra 1/4 teaspoon salt and remaining cracked pepper to taste.

Serve with mash or pasta and steamed veggies

The peppercorn sauce from Jamie Oliver's recipe has a beautiful deep warmth to it, perfect for a meaty steak. It only takes around 10 minutes to prepare, so you can have it simmer while your steak relaxes. For a hearty weekend meal, I enjoy it most when served over chips (without the meat).

Jamie Oliver Peppercorn Sauce 

tsp black peppercorns

½ tbsp sunflower oil

shallots - peeled and chopped finely

180 ml (¾ cup) beef stock

Worcestershire sauce

120 ml (½ cup) double (heavy) cream

Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.

In a frying pan, melt the butter and oil over medium heat.

When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.

Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.

Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.

Serve over steak.

Savor the taste of Texas Roadhouse Pork Chops at home with this easy-to-follow recipe guide. Get ready for a delicious, seasoned dinner!

Texas Roadhouse Pork Chops Recipe

For the Pork Chops:

pork chops (1-inch thick)

garlic powder

onion powder

smoked paprika

black pepper

brown sugar

For the Peppercorn Sauce:

beef broth

green peppercorns,

Salt,

High in calories and fat.

Requires careful attention to avoid overcooking.

Juicy and flavorful pork chops.

Rich and creamy peppercorn sauce.

Quick preparation and cooking time.

This Pork Tenderloin with Peppercorn Sauce is over-the-top loaded with flavor. The pork is tender and juicy and the sauce?? So good you&#039;ll want to top everything on your plate with it!

Pork Tenderloin with Peppercorn Sauce

pork

salt and pepper

shallots, (finely chopped)

garlic, (finely minced)

bourbon

low-sodium beef broth

granulated sugar

Tbsp. cornstarch, (for thickening with two tablespoons cold water)

Preheat oven to 400 degrees.

Trim your pork tenderloin of any silver skin and pat the tenderloin with a paper towel. Season with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat, then add your pork and sear it on all sides until golden brown, about 3 minutes per side. Do not rinse skillet.When the pork is done searing transfer it to a baking dish and roast in the oven at 400 degrees for 18-22 minutes or until the internal temperature is 145 degrees. Remove the pork from the oven and tent the dish with foil while it rests.

While the pork is cooking make your peppercorn sauce. Add your chopped shallots and garlic to the skillet and cook over medium heat until shallots and garlic soften, about 4-5 minutes adding extra olive oil if needed and stirring often.

Add the peppercorns to the shallots and continue to cook for 2-4 minutes, followed by the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.Stir in the beef broth and sugar and continue to cook for about 4 minutes. Whisk in heavy cream and then add butter until well combined and heated through.

To thicken the sauce whisk together two tablespoons cornstarch with two tablespoons cold water and then whisk into the sauce until smooth and thickened. Continue to cook for a minute or two on low.

Slice your pork tenderloin and add to a large platter and drizzle some of the peppercorn sauce over the tenderolin if you&#39;d like or you can just serve the sauce on a side in a gravy boat. If you&#39;d like, you can also sprinkle the tenderloin with fresh chopped parsley as a garnish.

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Top Tags

Brandy Peppercorn Sauce with Parmes...

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Jamie Oliver Peppercorn Sauce

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The most viewed peppercorn sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine