Peppercorn Cream Sauce

Difficulty Date Source Stars Prep Time Cook Time Yields
Easy 30.04.2020 JF 10 30 4-6 people
I wanted to make a new sauce I hadn't tried before, to serve with some beautifully marinated sous vide grilled pork chops and ran upon this one. Instead of the pan-drippings, you can use a good quality beef base instead, and you could make it off a roux instead of using cornstarch.
Ingredients Steps
  • Pan juices from steak
  • 4 steaks (1-1 1/2 inches thick)
  • 1/3 cup minced shallot
  • 1 clove garlic minced
  • 1/4 cup Cognac
  • 2 cups brown stock or canned beef broth
  • 1 tablespoon black peppercorn, coarsely crushed
  • 1/3 cup heavy cream
  • 4 teaspoons cornstarch
  • 2-3 teaspoons Dijon mustard
01. Cook steaks/meat and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet.
02. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened.
03. Deglaze with Cognac (or whiskey), scraping up bits which cling to skillet.
04. Add stock or canned beef broth and peppercorns.
05. In a small bowl combine heavy cream and cornstarch.
06. Whisk cornstarch mixture into sauce and simmer until lightly thickened.
07. Whisk in mustard and pour extra juices from plate into sauce.