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Peppercorn Cream Sauce

Date: 30.04.2020
Source: JF
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.

Prep: 10

Cook: 30

Yields: 4-6 people


  • 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.