Green Peppercorn sauce for Steak

Green Peppercorn sauce for Steak

A rather rich, and very tasty (even if I do say so myself!) sauce to accompany steak that doesn't really take very long to prepare and really does go nicely with a ribeye steak that's been cooked to medium-rare and served up with roasted new potatoes
good with steak, great with rib-eye, peppery and rich, creamy


Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes


  • 1 small bananna shallot, finely chopped
  • 1 tbsp green peppercorns
  • 150ml double cream
  • 2 tsp tomato puree
  • 1 tbsp brandy
  • 1 tsp olive oil
  • 1/2 beef oxo cube, crushed
  • 1/4 tsp ground black pepper


  1. Soak the green peppercorns in a small amount of boiling water (sufficient to cover) for half an hour
  2. Just before taking the steaks off heat and putting them to rest, put the olive oil and shallot in a small saucepan to soften over a gentle heat
  3. Add the brandy and reduce for 30 seconds
  4. Add the tomato puree, green peppercorns, oxo cube and black pepper and stir together
  5. Add the cream, mix together and allow to very gently simmer for a minute
  6. Stir in any juices that have collected from the resting steaks along with some salt to taste

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