This Peppercorn Sauce is so simple I’m not sure why it is not my regular go to sauce whenever I make pan seared steaks. It is absolutely delicious!
Ingredients
- 1 tbsp butter
- 1/2 medium finely chopped shallot
- 2 tbsp peppercorns
- 1/2 cup beef stock
- 1/3 cup crème fraîsche, or 1/3 cup heavy cream
- kosher salt
Instructions
Gather all ingredients before starting the recipe.
- Transfer 2 tbsp peppercorns to a sealable plastic bag, and using a rolling pin, crush the peppercorns until you have the equivalent of a course grind.
- Add 1 tbsp butter to the pan used to sear the steak and heat over medium high heat until it melts.
- Add 1/2 medium finely chopped shallot and stir to combine and sauté until the shallots begin to color, about 3-4 minutes. Add 2 tbsp peppercorns, crushed.
- Add 1/2 cup beef stock and deglaze the pan, scraping up all the brown bits. Reduce by half and then taste for seasoning. Season with kosher salt if required.
- Add 1/3 cup crème fraîsche, or 1/3 cup heavy cream and cook until the sauce thickened.
