Gordon Ramsay Peppercorn Sauce Recipe

This delicious Gordon Ramsay peppercorn sauce is a quick and creamy addition to any steak. With simple ingredients like butter, shallots, and heavy cream, it’s an easy way to elevate your meal. The rich, flavorful sauce brings a perfect balance of heat and creaminess, making it a must-try for any steak lover!

Ingredients Needed:

• 4 tsp black peppercorns
• 15g unsalted butter
• ½ tbsp sunflower oil
• 2 shallots, peeled and finely chopped
• ¼ tsp salt
• 3 tbsp brandy
• 180ml beef stock
• 1 tsp Worcestershire sauce
• 120ml double (heavy) cream

How To Make Peppercorn Sauce Recipe?

1. Crush the Peppercorns: Place 3 teaspoons of the peppercorns in a zip-lock bag and lightly crush them with a rolling pin or pestle and mortar. Leave them coarsely crushed for a nice texture. Set aside.
2. Heat the Butter and Oil: Add the butter and sunflower oil (or steak drippings) to a frying pan over medium heat.
3. Cook the Shallots and Peppercorns: Once the butter has melted, add the chopped shallots, salt, crushed peppercorns, and the remaining whole teaspoon of peppercorns. Cook for 2-3 minutes, stirring occasionally, until the shallots soften slightly.
4. Deglaze the Pan with Brandy: Pour in the brandy and let it bubble for 1 minute to burn off the alcohol.
5. Simmer with Stock and Worcestershire Sauce: Add the beef stock and Worcestershire sauce to the pan. Bring to a boil, then simmer for about 5 minutes until the liquid reduces by half.
6. Add the Cream and Juices: Stir in the double cream (and any resting juices from your steak, if available). Bring the sauce back to a gentle simmer, then turn off the heat.
7. Serve: Drizzle the peppercorn sauce over your cooked steak and enjoy.

Recipe Tips:

• Use Fresh Peppercorns: Freshly crushed peppercorns taste better than pre-ground. Don’t crush them too much for texture.
• Don’t Overcook Shallots: Cook the shallots until they just soften. Don’t overcook them to keep the flavor right.
• Simmer Enough: Let the sauce simmer until it reduces by half to make it rich.
• Use Good Beef Stock: Good beef stock makes the sauce taste better, so use high-quality stock.
• Add Steak Juices: If you have leftover steak juices, add them to the sauce for extra flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover peppercorn sauce cool until it reaches room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Peppercorn sauce can be frozen, but the cream may separate upon thawing. If you choose to freeze it, place the cooled sauce in a freezer-safe container and freeze for up to 2 months.
• Reheat: Place the sauce in a microwave-safe bowl and cover it with a microwave lid or damp paper towel. Heat on low power in 20-second intervals, stirring in between, until warmed through.

Nutrition Facts:

• Calories: 110kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 630mg
• Potassium: 0mg
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 3g

Gordon Ramsay Peppercorn Sauce Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:French Courses:Soups Recipe Keys: P Peppercorn Sauce Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:3 servingsCalories:110 kcal Best Season:Suitable throughout the year

Description

This delicious Gordon Ramsay peppercorn sauce is a quick and creamy addition to any steak. With simple ingredients like butter, shallots, and heavy cream, it’s an easy way to elevate your meal. The rich, flavorful sauce brings a perfect balance of heat and creaminess, making it a must-try for any steak lover!

Ingredients

• 4 tsp black peppercorns
• 15g unsalted butter
• ½ tbsp sunflower oil
• 2 shallots, peeled and finely chopped
• ¼ tsp salt
• 3 tbsp brandy
• 180ml beef stock
• 1 tsp Worcestershire sauce
• 120ml double (heavy) cream

Instructions

1. Crush the Peppercorns: Place 3 teaspoons of the peppercorns in a zip-lock bag and lightly crush them with a rolling pin or pestle and mortar. Leave them coarsely crushed for a nice texture. Set aside.
2. Heat the Butter and Oil: Add the butter and sunflower oil (or steak drippings) to a frying pan over medium heat.
3. Cook the Shallots and Peppercorns: Once the butter has melted, add the chopped shallots, salt, crushed peppercorns, and the remaining whole teaspoon of peppercorns. Cook for 2-3 minutes, stirring occasionally, until the shallots soften slightly.
4. Deglaze the Pan with Brandy: Pour in the brandy and let it bubble for 1 minute to burn off the alcohol.
5. Simmer with Stock and Worcestershire Sauce: Add the beef stock and Worcestershire sauce to the pan. Bring to a boil, then simmer for about 5 minutes until the liquid reduces by half.
6. Add the Cream and Juices: Stir in the double cream (and any resting juices from your steak, if available). Bring the sauce back to a gentle simmer, then turn off the heat.
7. Serve: Drizzle the peppercorn sauce over your cooked steak and enjoy.

Notes

• Use Fresh Peppercorns: Freshly crushed peppercorns taste better than pre-ground. Don’t crush them too much for texture.
• Don’t Overcook Shallots: Cook the shallots until they just soften. Don’t overcook them to keep the flavor right.
• Simmer Enough: Let the sauce simmer until it reduces by half to make it rich.
• Use Good Beef Stock: Good beef stock makes the sauce taste better, so use high-quality stock.
• Add Steak Juices: If you have leftover steak juices, add them to the sauce for extra flavor.

Keywords:Gordon Ramsay Peppercorn Sauce Recipe