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Easy Creamy Peppercorn Sauce

Rich, creamy, and packed with peppery taste, this easy recipe is the perfect match for a juicy steak. Made with crushed black peppercorns, shallots, and cream, it is a restaurant-style favorite you can whip up at home.
Easy Creamy Peppercorn Sauce

Ingredients

  • 4 tsp Mrs Rogers Whole Black Peppercorns, roughly crushed

  • 120 ml heavy cream

  • 1 tbsp butter

  • 1 garlic clove, finely diced

  • 180 ml Mrs Rogers beef stock

  • 2 shallots, finely diced

  • 1 tsp Worcestershire sauce

  • Mrs Rogers Salt, to taste

Directions

  1. If you have just cooked your steak in the pan, leave the juices in the pan for extra taste. Add the butter over medium heat and cook the shallots until soft and lightly golden.

  2. Add the garlic and crushed peppercorns and cook for around 20-30 seconds, until the garlic is just starting to soften. Be careful not to let it burn.

  3. Pour in the beef stock, then stir through the heavy cream and Worcestershire sauce.

  4. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens. If you have any juices from your resting steak, stir them through just before finishing.

  5. Season with salt and additional pepper to taste, then pour into a jug and serve over your favourite steak.