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You only have to look at the logo on this website to know that I LOVE steak! It’s always been one of my favourite foods and it was always what I would order when we would go to a restaurant. The only question anyone had to ask or that I had to think about when I went to a restaurant, was what sauce was I going to have on my steak?
I love all the options here in Australia, diane sauce, peppercorn sauce, mushroom sauce or plain gravy, so I would cycle through them depending on what I felt like on my steaks. Peppercorn sauce was always one of my absolute favourites though, especially as a kid. Any American followers reading this might be feeling a bit confused, as I found out on my visit to the US, that when you order a steak, these aren’t the standard sauce options you get. Pretty much all there seemed to be was ‘steak sauce’ which looked almost like a barbecue sauce to me. Needless to say I was very disappointed with my steak orders there!
A peppercorn sauce can vary at different restaurants, sometimes it will be more like a gravy, but usually it’s a cream based sauce. However, it is almost always made with flour or some other starch. It was hard when I first started a low carb diet to give up my beloved sauces at restaurants and at first I actually stopped ordering steaks completely.
Ironically though, it is incredibly easy to make these kind of sauces using no flour or starch at all and I often make a cream based sauce to go over a steak. I always get lots of questions when I post photos about how I made the sauce. So I decided to properly recreate all the favourite sauces I loved on the website so that everyone could make them.
This Creamy Peppercorn Sauce is simply adapted from my old peppercorn sauce recipe which also used cream, but which was made like the ones from restaurants, with flour. I actually find the lack of the flour even tastier and often wonder why restaurants feel the need to use it so much in their sauces. It does make thickening easy, but this is done easily enough with the addition of cream and simply reducing the sauce to achieve the exact consistency you want.
This recipe for Creamy Peppercorn Sauce also uses fresh peppercorns, which I didn’t even know existed until I started making my own peppercorn sauces as a teen. I tried making them the first time around with dried peppercorns, but biting into them seemed impossible, it wasn’t like the restaurant kind at all. That’s when I started researching and learnt that fresh peppercorns are often what is used. I use the tinned French style fresh peppercorns and after just one try I was in love!
If you do try dried peppercorns, you’re going to find what I did, that they’re much harder to eat whole and the flavour also isn’t the same. However, if you prefer them you can certainly use them for your Creamy Peppercorn Sauce, although I would use a lot less than what is called for in this recipe.
Creamy Peppercorn Sauce
Ingredients
- 55 g fresh green peppercorns, drained
- ½ cube garlic paste or ½ tsp crushed garlic
- 1 cup beef bone broth or beef stock
- 2 tbsp butter
- ¼ cup thickened cream/heavy whipping cream
- salt, to taste
Instructions
- If making this sauce with steak, cook steak to your liking first, then proceed with the rest of the recipe, adding to the pan juices.
- Heat butter over high heat in a frying pan until foaming. Add and sauté garlic until just starting to brown and quickly add your peppercorns and stir through.
- Immediately add beef bone broth, have it ready to go. If you leave the peppercorns in too long the heat will start popping them out of the pan. Stir to combine and bring to the boil.
- Add cream and stir to combine. Simmer and reduce until coloured and thickened, stirring occasionally. Season to taste with salt.
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