Creamy Peppercorn Sauce Recipe For Steak and Beef (2024)

FAQs

What is creamy peppercorn sauce made of? ›

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.

The main active ingredient in black peppercorns is piperine, which is the source of black pepper's characteristic heat.

Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard.

Steak Sauce and sometimes stylized as A1 Sauce in certain markets) is a brand of brown sauce produced by Brand & co, a subsidiary of Premier Foods in the United Kingdom (as "Brand's A. 1. Sauce") and in North America by Kraft Heinz.

What gives steak the best flavor? ›

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauceto hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

It is bursting with flavour from brandy and beef broth, and it is deliciously creamy from the addition of double cream. With our easy peppercorn sauce recipe, you have the perfect flavour-packed creamy sauce for your favourite dishes. It is a must-have when serving grilled beef steak, potatoes, and roasted vegetables.

Q: What does peppercorn sauce taste like? A: Peppercorn sauce has a creamy, rich taste with warm notes of black pepper.

Black peppercorns, which are the most common, are picked before the berry is just ripe. They therefore have the strongest flavour of the peppercorn varieties – slightly hot with a tiny bit of sweetness. White peppercorns are a lot less strong and pungent than black peppercorns.