Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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44 Comments
…..I need to learn this for myself….cause once you have had this you will never go back.
2:56 The sauce is splitting?
Becka i love your videos
OK so what about the woman who bought a beetroot sandwich believing it to be beef not beet. Said it was the worst day of her life: beetroot is a superfood with more nutrients than an average Saturday
In any case Waitrose vegetarian sandwiches are clearly labelled as such in huge lettering so you can’t make mistakes like that. And they are making more and more vegan options for meal deals. Keep up the good work,partners !
Yummy 🙂
Sunflower oil I'M OUT
Your accent is painful
Subtle, but lovely nod to Chef Heston.
Will try this 😊 thanks for this high quality video! 🎉
I made this as per instructions, and the instructions were very clear, but the whole peppercorns ( added cracked as well) were raw and still hard at the end of 25 min. cooking time. Sauce looked good though, finished with cold butter. My stock was a bit salty as it reduced, just like she said, sadly, and i went into defence mode, i added a little sugar and more creme, as it reduced., added some Kahlua as well for more flavor, ( i was looking for a coffee flavored peppercorn sauce) anyways, passable flavor. I would want to soak the peppercorns in Brandy before cooking to soften in future.
It's "not absolutely fine" to dismiss the brandy in a peppercorn sauce. The combination of brandy and pepper is what gives you the classic peppercorn sauce taste. If you think about don't using brandy you shouldn't be cooking a peppercorn sauce in the first place.
Sunflower oil is a no no for your health
I love peppercorn sauce with Salmon.
Can the brandy be replaced with wiskey?
Why don't you crack the peppercorns even just a little bit? Are you supposed to eat the peppercorns or just put them aside?
Quantities would help
Pretty much followed this recipe except used olive oil and cracked better. Thank you so much for the method it was a hit.
Half a liter of stock????!!!
There’s many variations of this recipe
🤦a woman cannot be a cook
Nice presentation.
This comment section is full of morons. Great recipe and technique!
I would personally use green peppercorns as they soften nicely and therefore are edible, but I believe humans are more than capable of pushing a few black peppercorns to one side and will simply find anything to whine about.
Sunflower oil really?
i like
I made it almost exact (didn’t have brandy) but it is really good. I did add cornstarch to thicken
Confusing peppercorn sauce with steak Daiana,, mustard? No fresh green peppercorn ! Colour of Beef stock looks so anaemic!
none flaming the alcohol from brandy ,cook-sauce for another 20 minutes
Oh dear 😢
No no no
Noob question – new to cooking !!
If we make the sauce in advance and reheat it, does that mean put it in the microwave or do we warm it over the stove? If the latter, how do you advise doing that e.g. heat strength, timing etc.
Thanks!! <3
I've heard the type of beef stock you use makes a HUGE difference. I tried making this sauce based on another video using (I think it was Swanson with 500ml of sodium per cup). Since it had so much sodium I didn't bother adding salt to the sauce and it didn't come out good at all – came out very bland. Is buying the right beef stock very important? I live in San Francisco, California USA. I don't know how to cook but I very much want to make this sauce for my steak. I saw your beef stock you use in Amazon UK. Do recommend buying the same sauce you are using?
Thanks I needed this I now am eatingsome steak and chips with your peppercorn sauce
I haven’t had peppercorn sauce in a long time but was craving a London broil and this is the perfect sauce for that, thank you for the recipe
Worcestershire sauce substituted the brandy pretty good
pure white slop
Who cooks shallots for 5 minutes 🤔
0:31 Nooooo!!!!! 😭 Use clarified butter or olive oil. What kind of cooking school is this?!
Hii the link to the recipe is not working. Would love to see the full recipe please 🥺
Nope you got to flame the steaks with the brandy , and declare tye pan after frying the steaks
Came across this recipe today and it turned out really delicious 😋 my family were amazed my very first time cooking pepper sauce thank you for sharing ❤
sunflower oil?
…
…
…
Mm
(that's what we're lookin for)
Store in fridge for 3 days…behave.
Sunflower oil for the win!!
I suggest replacing the toxic seed oil with butter, like the Thermomix recipe. It will be amazing!
Sunflower oil? No thanks