HELP!can anyone tell me how to make a fab peppercorn sauce?

Question

I'm serving beef and tuna steaks for christmas and have been told this sauce would do them both justice. Or are there other suggestions please? Thanks hugely everyone. x

Answer 1

Beef Steaks W/Peppercorn Wine Sauce
Yield: 4 Servings

Ingredients

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4 ea tenderloin or eye steaks
1/8 ts thyme -- dried
1 sm bay leaf
1 1/2 ts cornstarch
2 tb dry red wine
1 c beef broth
1/8 ts black peppercorns --
1 crushed

Instructions

Preparation time: 20 minutes Heat large heavy skillet over medium
heat 5 minutes. Place steaks in skillet and cook 8 to 10 minutes for
rare (140 degrees F.) to medium (160 degrees F.), turning once.
Meanwhile dissolve cornstarch in broth in small saucepan. Bring to a
boil and cook until slightly thickened, about 1 minute. Stir in the
thyme and bay leaf. Reduce heat to medium and cook until mixture is
reduced to 1/2 cup, about 5 minutes. Stir in the wine and
peppercorns; cook 3 minutes, stirring occcasionally. Remove bay leaf.
Spoon sauce over steaks. Serving suggestions: Steamed new potatoes
with green onion and red cabbage and carrot salad.



Sautéed Sirloin Steak with Garlic, Mustard and Peppercorn Sauce

Yield: 1 Servings

Ingredients:

2 tbsp. (1/4 stick) butter
1/4 cup minced shallots
1/2 tbsp. minced garlic
1/2 cup dry white wine
2 tbsp. Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth
2 10-ounce top sirloin steaks (1-inch; thick), well trimmed
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns
1 tbsp. olive oil
1/4 cup minced fresh parsley

Instructions:

Melt the butter in heavy saucepan over medium heat. Add shallots and garlic; sauté until shallots are translucent, about 3 minutes. Add wine.

Increase the heat to high and boil until the liquid is reduced by about half, about 4 minutes.

Whisk in mustard, then cream and broth. Boil until reduced to 1 1/4 cups, about 5 minutes.

Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat.

Add steaks to skillet; cook to desired doneness, about 3-1/2 minutes per side for rare.

Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits.

Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks.

Serves 4.

Answer 2

Hey this is a great adult recipe, if children are involved I'd leave out the brandy lol XD xxx

Peppercorn sauce recipes offer several options that will enable you to tailor the taste of the sauce to your liking. Ingredients such as peppercorns and cream should be tweaked accordingly, if you like your sauce mild go easy on the peppercorns. If your watching your fat intake reduce the cream or remove it completely.

2 or 3 tablespoons whole black peppercorns
1 tablespoon whole butter
1 tablespoon minced shallots
1 teaspoon minced garlic
2 cups knorr brown sauce (prepared)
3 tablespoons brandy
1/2 cup heavy cream (optional)
1 bay leaf
salt to taste

Crush the black peppercorn until they are coarsely ground and reserve. Prepare the Knorr brown sauce according to directions and reserve keeping warm. In a small sauce pan melt the whole butter over a medium low flame adding both the garlic and the shallots. Sauté the shallots and the garlic for about 1 minute while stirring add the ground peppercorns and continue to saute on a medium low flame for another 30 seconds or so. Add all remaining ingredients and let simmer for 30 to 40 minutes on a low flame.

Makes 2.5 cups sauce

Hope this helps, thanks for the 2 points XD xxx

Answer 3

Quick Peppercorn Sauce
An excellent accompaniament to prime rib and beef tenderloin.
1 can (13-3/4 to 14-1/2 ounces) beef broth
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 small bay leaf
1/8 teaspoon dried thyme leaves, crushed
1/3 cup dry red wine
10 whole black peppercorns, crushed
Combine broth and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly. Cook and stir for 1 minute or until sauce thickens. Add bay leaf and thyme, and cook over medium-high heat 10 to 12 minutes, or until sauce is reduced to 1 cup. Reduce heat to low, and stir in wine and crushed peppercorns. Simmer for 5 minutes. Discard bay leaf before serving. Makes about 1-1/4 cups.

Answer 4

Try the following
1 tbsp peppercorns, crushed
1 tsp Dijon mustard
salt and freshly ground black pepper
splash of white wine
85ml/3fl oz double cream
1 beef stock cube, crumbled
splash of hot water

To make the peppercorn sauce, heat the peppercorns, mustard, seasoning, wine, cream, stock cube and water in a small pan and heat for 5-6 minutes to reduce.

OR
3 finely chopped shallots
1 tbsp green peppercorns
small glass cider
100ml/3½fl oz double cream

Make the peppercorn sauce. In a hot pan place a knob of butter and allow it to foam. Add the shallots and peppercorns and cook for a minute. Add a splash of cider and bring to the boil.
Add the double cream and cook until it thickens and colours.

OR 1 tbsp coarsely ground peppercorns
150ml/¼ pint double cream
splash of white wine
salt
place all ingredients into a saucepan and reduce for 2-3 minutes. Taste for seasoning.

OR 2 tsp dijon mustard
1 tsp crushed black peppercorns
4 tbsp white wine
85ml/3fl oz double cream
3 tbsp olive oil
1 fillet steak
½ romero red pepper, sliced lengthways and deseeded
3 shallots, peeled
2 tbsp honey
handful mixed soft herbs such as chives, parsley, coriander, basil, chervil.

Heat the mustard, peppercorns and white wine in a frying pan and simmer until it has reduced by half.
Blanch the shallots in a small pan of boiling water for 2-3 minutes.
Transfer them to a pan and sauté in one tablespoon of olive oil for 4-5 minutes.
Pour the honey over the shallots and put in a hot oven for 3-4 minutes until they are dark and have caramelised.
Heat two tablespoon olive oil in a frying pan over a medium/high heat and add the steak.
Fry the steak for 2-3 minutes on each side, remove from the pan and leave it to rest for five minutes.
In the same pan, whilst the steak is cooking, add the half red pepper and sauté for five minutes or until it has softened. Transfer the red pepper into the oven and roast for 8-10 minutes until it begins to darken slightly.
Take a handful of mixed soft herbs and roughly chop.
Stir the herbs through the rice and stuff the roasted red pepper half.
Stir the double cream through the sauce and bring to a gentle simmer just before serving

Answer 5

Servings: Makes about 1 1/4 cup sauce
1 can (14 oz.) ready-to-serve beef broth
1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
1 small bay leaf
1/8 tsp. dried thyme leaves
1/3 cup dry red wine
1/4 tsp. black peppercorns, coarsely crushed




In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.
Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.
Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

Answer 6

simple first cook some cracked black pepper and whole peppercorns off in some butter then add a splash of brandy be careful because this will flame up then add some gravy and some cream

Answer 7

U should take a look at this site cause it has a variety od peppercorn sauces:
http://www.bulkpeppercorns.com/peppercorncooking

Answer 8

fine dice of onion coarse ground black pepper a touch of brandy beef stock and double creamfry of the first two add brandy then add stock reduce by half add cream reduce to required thickness or add touch of cornflour and water mixed