How to Make the BEST Peppercorn Steak Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Turn the skillet on to medium heat.

Add shallots to the skillet and cook until tender, about 1 minute.

Add garlic to the skillet and cook until fragrant, being careful not to burn it.

Turn off the heat and slowly pour in the cognac, being cautious of flames.

Flambé the cognac to burn off the alcohol, keeping a lid nearby in case of fire.

Turn the heat back on to medium and add about 1 cup of beef stock, bringing it back to a boil.

Once boiling, add green peppercorns and the cognac to the mixture.

Slowly pour in 1 cup of heavy cream while whisking to combine.

Bring the mixture to a boil and cook until it thickens, stirring occasionally.

Check the thickness by dipping a spoon in; it should coat the spoon without falling off easily.

Turn off the heat and add 3 tablespoons of chilled butter, one tablespoon at a time, whisking until melted and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens