- Prep. Time: 5 min.
- Cook Time: 15-20 min.
- Yield: 2 servings, about 2.5 cups
This traditional, old-school steakhouse staple conjures images of tufted red leather booths and smoke-filled dining rooms from the 1960s.
Contents
Serve this along with, or on top of, your favorite cut of grilled steak. My all-time favorite is the bone-in rib eye of beef for Steak au Poivre. Green peppercorn sauce is also a great topping for baked potatoes and pork loin.
Select green peppercorns that are brined in a glass jar. I find that the varieties from Greece and Morocco are the best. They are most consistent in shape, size, and texture.
Ingredients
- 1 tablespoon of butter
- 1 small shallot, minced
- 2 tablespoons green peppercorns, smashed very slightly
- 1/4 cup brandy
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
- 1/2 cup veal or chicken stock (veal preferred)
- 1 tablespoon dried tarragon
- 2 teaspoons of dried parsley
- sea salt and white pepper, if necessary.
Instructions
- In a small saucepan, over medium heat, melt the butter and sauté the shallot until translucent. Let the butter brown slightly, but do not let it burn.
- Add the peppercorns, brandy, mustard, Worcestershire sauce, and cream. Stir to incorporate, and allow the sauce to come to a low boil. Reduce heat, and stir often while the sauce thickens. When the sauce has reduced by about 1/3rd, add the stock, tarragon, and parsley. Stir and simmer for about 7–10 minutes, until the sauce reduces and thickens again.
- When the desired consistency has been achieved, taste for seasoning. Due to the strength of the mustard and Worcestershire sauce flavors, I find that there is no need to add salt. Use your discretion.
- This green peppercorn sauce is a classic component of Steak au Poivre with the French classic filet mignon preparation.
- Serve with grilled steaks, baked potatoes, grilled vegetables, roasted root vegetables, or try Brussels sprouts—a heavenly pairing!
- Speaking of pairings, try a glass of Pinot Noir or Petit Sirah for a delectable complement.
