A small copper pan filled with a brown pepper sauce

Peppercorn sauce

  • serves 4
  • Easy

Peppercorn sauce is a classic for serving with steak – beef stock adds a savoury richness to balance the peppery notes


Accompany your perfect steak with this classic peppercorn sauce or check out our recipes for chimichurri sauce, blue cheese sauce and romesco sauce.



  • butter a knob
  • shallot 1 long, finely chopped
  • whole black peppercorns 1½ tsp, crushed
  • red wine vinegar 1 tbsp
  • strong beef stock 100ml
  • double cream 100ml
  • Dijon mustard 1 tsp


  • Step 1

    Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.

  • Step 2

    Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.

  • Step 3

    Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.