Why Make This Recipe

Creamy Black Pepper Sauce for Steak is a fantastic way to elevate your meals. This sauce combines the rich flavors of beef stock and cream with the sharpness of black peppercorns, creating a delightful blend that makes any dish more enjoyable. Whether you’re serving it with a perfectly grilled steak, chicken, or even vegetables, this sauce adds that extra touch of gourmet without much effort.

How to Make Creamy Black Pepper Sauce for Steak

Ingredients:

1 tbsp Whole Black Peppercorns, crushed
1 cup / 250ml Double Cream
1/2 cup / 125ml Beef Stock
2 Small Shallots, finely diced
1 Clove Garlic, finely diced
1 tbsp Butter
1 tsp Worcestershire Sauce
Salt, to taste

Directions:

In a pan over medium heat, melt 1 tablespoon of butter to create the base for your sauce.
Add the finely diced shallots to the pan and cook them until translucent, about 2-3 minutes, to release their sweetness.
Stir in the finely diced garlic and crushed black peppercorns, frying for 1 minute to awaken their aromas and flavors.
Pour in 1 teaspoon of Worcestershire sauce and 1/2 cup (125ml) of beef stock, then simmer the mixture for 1 minute to allow the flavors to meld.
Reduce the heat to low and slowly stir in 1 cup (250ml) of double cream, ensuring the sauce blends smoothly and begins to thicken.
Gently simmer the sauce, stirring frequently for 8-12 minutes, until it reaches a rich, creamy consistency.
Taste and season with salt as needed. Optionally, add any meat juices from your cooked protein for extra depth. Serve the sauce warm alongside your favorite steak, chicken, or vegetables.

How to Serve Creamy Black Pepper Sauce

To serve Creamy Black Pepper Sauce, drizzle it over a hot steak or chicken right before serving. You can also provide it in a small bowl on the side for dipping. This sauce pairs perfectly with sides like mashed potatoes, steamed vegetables, or crusty bread to soak up every bit of flavor.

How to Store Creamy Black Pepper Sauce

If you have leftover sauce, let it cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to use it again, reheat gently over low heat on the stovetop. You may need to add a splash of beef stock or cream to loosen it up.

Tips to Make Creamy Black Pepper Sauce

Make sure to crush the black peppercorns just before using them for the freshest flavor.
If you prefer a spicier sauce, feel free to add more crushed black pepper according to your taste.
For a hint of sweetness, consider adding a splash of white wine when cooking the shallots before adding the beef stock.

Variation

You can easily adapt this sauce to suit your taste. For instance, add some chopped fresh herbs like parsley or thyme for an added layer of flavor. You can also replace the beef stock with vegetable stock for a vegetarian version.

FAQs

1. Can I use milk instead of double cream?
Using milk will make the sauce thinner and less rich. If you want to substitute, consider adding a little cornstarch to thicken it.

2. Is this sauce good for pasta?
Yes, this creamy black pepper sauce can be used over pasta dishes for a flavorful twist.

3. Can I freeze the sauce?
It’s best to avoid freezing this sauce as the cream may separate when thawed. It’s better enjoyed fresh.