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Salted Peppercorn Steak Sauce
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Feel like your steak’s missing something? Slather on this creamy steak sauce, a rich and complex finishing touch that gets its smack of savoury from our Fresh Salted Peppercorns. Your sirloin, rib eye, or Tomahawk will never be the same.
What you'll need
- 1 Tbsp unsalted butter
- 2 shallots, finely chopped,
- 1/4 cup of brandy or cognac
- 1 cup of beef stock
- 3/4 cup of heavy cream
- 3 Tbsp of Kanel Fresh Salted Peppercorns
- 3 Tsp cornstarch
Preparation
1. Heat a frying pan over medium heat and add the butter and shallots (ideally, use a pan that you just cooked steak in!)
2. Once the shallots are softened, add the brandy or cognac and let the mixture simmer for a few minutes.
3. Add the stock, cream, and Salted Peppercorns.
4. Simmer gently for 3-5 minutes, stirring frequently.
5. Meanwhile, make a slurry by mixing the cornstarch with a bit of water.
6. Thicken the sauce by pouring some of the slurry in and quickly incorporate it in with a spoon. Add more until the sauce has thickened to your preference, and serve immediately.
2. Once the shallots are softened, add the brandy or cognac and let the mixture simmer for a few minutes.
3. Add the stock, cream, and Salted Peppercorns.
4. Simmer gently for 3-5 minutes, stirring frequently.
5. Meanwhile, make a slurry by mixing the cornstarch with a bit of water.
6. Thicken the sauce by pouring some of the slurry in and quickly incorporate it in with a spoon. Add more until the sauce has thickened to your preference, and serve immediately.