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Black Peppercorn Sauce

A black peppercorn sauce recipe to compliment any one of our steaks, full of cream and spices to enhance the meat. For a black pepper sauce recipe without alcohol, just omit the brandy – it still tastes rich.

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    • 1.Add the stock to a saucepan, bring to the boil and cook until reduced by half.
    • 2.Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.
    • 3.Stir and bring to the boil over a high heat.
    • 4.Season with salt and cook until it reaches the consistency of pouring cream.
    • 5.Stir in the parsley then pour over steak.


    • 100ml beef stock
    • ½ garlic clove, crushed
    • 2 tbsp brandy
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Dijon mustard
    • 150ml double cream
    • ½ tsp crushed black peppercorns
    • 2 tbsp chopped fresh parsley


    • Mustard

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