• The Pure Stock Co

Peppercorn Sauce

Updated: Feb 1

A classic French sauce for a steak, commonly referred to as a 'Steak au Poivre'. It has a punchy little hit to the palate, without masking the flavour of a good steak.

Rump Steak with Peppercorn Sauce


(makes 2/3 portions)

2/3 Shallots (finely sliced)

25g Butter

30g Green Peppercorns

50ml Brandy

500ml Pure Beef Stock

80-100ml Double Cream


  1. Defrost the Pure Beef Stock in a pan on a medium heat.

  2. In another pan sweat the shallots in foaming butter until soft.

  3. Add the brandy and reduce to a glaze.

  4. Add ½ the peppercorns and squash in the pan to maximise flavour.

  5. Add the stock and reduce by two thirds.

  6. Pass through a sieve, squeezing all the ingredients with a spoon.

  7. Add the rest of the peppercorns and enough cream to produce a silky consistency, simmer lightly to heat through.

  8. Season to taste and serve with a local steak of your choice.

#peppercornsauce #steak #valentinesday #beefstock #eatoutathome #classicsauce #eatlocal #rumpsteak #steakdinner #steaknight #steaksauce #easysauce #saucerecipe #easyrecipe

118 views0 comments

Recent Posts

See All