Peppercorn Sauce

by Matthias Schmitt

Perfect for steak


100ml beef stock
½ garlic clove, crushed
2 tbsp brandy
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
150ml double cream
½ tsp crushed black peppercorns
2 tbsp chopped fresh parsley

Peppercorn Sauce


1. Add the stock to a saucepan, bring to the boil and cook until reduced by half.

2. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.

3. Stir and bring to the boil over a high heat. .

4. Season with salt and cook until it reaches the consistency of pouring cream.

5. Stir in the parsley.

* To check your steak is cooked to your preferred level of doneness, use the press test, as explained in this guide, complete with ‘how-to’ video – here.

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