1. Use a decent quality steak for this recipe. If using a very economical steak, I'd recommend my steak marinade
instead of this recipe - it will tenderise and infuse with great flavour!
2. If you can't use alcohol, use the recipe in Note 5 and instead of using brandy in step 1, add 1/4 cup of non alcoholic red wine or water.
3. Do not make this sauce with full salt beef broth. The sauce will end up too salty because it's reduced down. If you only have full salt beef stock, then follow the recipe in Note 5 (in the same skillet) and use only 1/3 cup of beef broth and add 1/3 cup of water in place of the beef broth int he recipe. The extra flavour steps will compensate for use of less broth.
4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.
5. Peppercorn Sauce without pan drippings
- If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very finely chopped eschallots/shallots (the small purple onions) and sauté gently for 1 minute. Then add brandy or cognac per recipe, increase heat to high. Proceed with recipe.
6. Garlic Spinach or Silverbeet: Heat olive oil in a skillet, add garlic, cook for 20 seconds, add spinach and stir until just starting to wilt. Remove, set aside, proceed with steak.
7. Nutrition is for sauce only
because the nutrition of steaks varies so significantly, even for the same cut depending on how thick the fat strip is etc. The recipe makes about 3/4 cup of sauce which is enough for 2 steaks - it's rich and fairly intense flavoured so you don't need tons.
Steak with Creamy Peppercorn Sauce
Amount Per Serving
Calories from Fat 252
% Daily Value*
Total Fat 28g
Saturated Fat 19g
Total Carbohydrates 1g
* Percent Daily Values are based on a 2000 calorie diet.