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Peppercorn sauce

Name: Peppercorn sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: Butter or vegetable oil (optional, see step 1); 1 heaped tsp black peppercorns, roughly crushed; 2 large shallots, finely chopped; 2 garlic cloves, finely grated; 2 thyme sprigs, leaves picked; 200ml brandy; 250ml brown chicken stock or beef stock (see Know-how); 2 tsp Worcestershire sauce; 250ml double cream; 20g green peppercorns from a jar, drained

By: Adam Byatt

Published: 6 Mar 25
Updated: 21 Mar 25

Chef Adam Byatt shares his recipe for easy peppercorn sauce with brandy. Juicy steak with rich and creamy peppercorn sauce is the perfect partnership.

Adam says: “This is great made in the same pan used to sear the steak – the leftover juices add loads of flavour. Let the pan cool before you make the sauce.”

Loved this dish? Check out Adam’s incredible chicken curry.

Easy
March 2025

Test kitchen approved

Serves 6
Prep time 5 min. Cook time 25 min

Chef Adam Byatt shares his recipe for easy peppercorn sauce with brandy. Juicy steak with rich and creamy peppercorn sauce is the perfect partnership.

Adam says: “This is great made in the same pan used to sear the steak – the leftover juices add loads of flavour. Let the pan cool before you make the sauce.”

Loved this dish? Check out Adam’s incredible chicken curry.

Nutrition: per serving

Calories: 278kcals
Fat: 21g (13g saturated)
Protein: 1.9g
Carbohydrates: 1.6g (1.5g sugars)
Fibre: 0g
Salt: 0.3g

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Before you start

The flavour depends on the quality of your stock. Brown chicken stock is made with bones that have been roasted for a stronger flavour and dark colour.

Before you start

The flavour depends on the quality of your stock. Brown chicken stock is made with bones that have been roasted for a stronger flavour and dark colour.

Ingredients

Butter or vegetable oil (optional, see step 1)
1 heaped tsp black peppercorns, roughly crushed
2 large shallots, finely chopped
2 garlic cloves, finely grated
2 thyme sprigs, leaves picked
200ml brandy
250ml brown chicken stock or beef stock (see Know-how)
2 tsp Worcestershire sauce
250ml double cream
20g green peppercorns from a jar, drained

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Method

There should be enough fat left in the pan if you’ve just cooked a steak, but add a little more butter or oil if it needs it. Add the crushed black peppercorns and toast over a low heat for 1-2 minutes.
Add the shallots and cook for a few minutes until softening. Add the garlic and cook gently for 30 seconds or so until you can smell it, then add the thyme.
Add the brandy and, using a long match/lighter, carefully set it alight (see Know-how). Once the flames die down, let it bubble and reduce completely.

Add the stock, turn up the heat and bring to a simmer. Reduce by two thirds (about 8 minutes). Add the Worcestershire sauce and cream, turn the heat down and simmer genty for 5 minutes. Add the green peppercorns, then season to taste with salt.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 278kcals
Fat: 21g (13g saturated)
Protein: 1.9g
Carbohydrates: 1.6g (1.5g sugars)
Fibre: 0g
Salt: 0.3g

delicious. tips

Adam’s tips “The base for my peppercorn sauce also makes a fantastic dijonnaise sauce with the simple addition of 50g dijon mustard.”

“You can also exchange the brandy for madeira and remove the peppercorns to turn it into a delightfully fruity madeira sauce. Both sauces go well with beef, pork or chicken, and madeira sauce is fabulous with a beautiful hunk of halibut.”
Flambéing genuinely improves the flavour of this sauce. Just make sure your extractor fan is turned off and use a long match/lighter.