Ingredients
Check off ingredients as you go
For the peppercorn sauce
- 1 level tablespoon crushed black peppercorns (or to taste, I like it well-peppered)
- 1 large shallot, minced
- 20ml olive oil (1 tablespoon)
- 200ml plant-based cream (¾ cup plus 1 tablespoon)
- 100ml vegetable broth or beef-flavored broth (scant ½ cup)
- 100ml dry white wine or cognac or port (scant ½ cup)
- 1½ teaspoons cornstarch diluted in 2 tablespoons water
- a few sprigs of fresh parsley, chopped (or tarragon)
- Crush the peppercorns or grind them coarsely in a mortar. Mince the shallot very finely. In a saucepan, add the oil then the shallot and sweat for 7-8 minutes without browning. Add half the crushed pepper and stir for a few minutes. Deglaze with white wine, let the alcohol evaporate, then add the broth and plant-based cream. Let the sauce reduce slightly over medium heat (about ten minutes), then add the cornstarch mixture and stir until you get a nicely coating, smooth consistency (a few minutes). Taste to adjust seasoning, and it’s ready.
Peppercorn sauce is delicious for accompanying roast beef, ribeye steak, steak, grilled meat, or even veal chops.
Tips and variations
- If you don’t have wine, simply replace it with a bit more broth for deglazing, it’s very good too.
- If you have whole black peppercorns, only crush one level tablespoon or you’ll have twice as much as needed.