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Gordon Ramsay Peppercorn Sauce

Gordon Ramsay Peppercorn Sauce

Erin Table for Seven
Gordon Ramsay’s Peppercorn Sauce has an inviting rich warmth that pairs excellently with a tender steak. It only takes about 10 minutes to prepare, so you can have it simmering while your steak rests.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Sauce
Cuisine French
Servings 4
Calories 195 kcal

Ingredients
  

  • 4 teaspoons black peppercorns
  • 1 tablespoon unsalted butter
  • ½ tablespoon sunflower oil if you’ve just cooked steak to go with this sauce use the oils/meat drippings that are left in the pan, instead of the sunflower oil and butter
  • 2 shallots peeled and chopped finely
  • ¼ teaspoon salt
  • 3 tablespoons brandy
  • ¾ cup beef stock
  • 1 teaspoon Worcestershire sauce
  • ½ cup double heavy cream

Instructions
 

  • Put 3 teaspoons of the peppercorns in a zip-top bag and pound them with a rolling pin (or use a pestle and mortar if you have one) until they’re roughly the size of a teaspoon. Don’t mash it to a fine powder; a little texture is good. Put aside.
  • Put the oil and butter in a frying pan and heat it over medium heat.
  • Add the shallots, the remaining 1 teaspoon of whole peppercorns, and the salt when the butter has melted.
  • Cook the shallots for 2 to 3 minutes, or until they are just beginning to tender.
  • Toss in brandy, let it bubble for a minute, then pour in stock and Worcestershire sauce. Bring to a boil, then reduce heat to a fast simmer for 5 minutes.
  • Blend in the cream (and any juices from resting the steak, if you have some). Return to a simmer and then remove from heat.
  • Spread over top of steak.

Notes

  • Crush the peppercorns, don’t grind them, to maintain a pleasing texture in the sauce.
  • If you’ve just cooked steak, use the leftover drippings instead of sunflower oil for added flavor.
  • Sauté the shallots until they’re tender, enhancing the sauce’s depth of flavor.
  • Allow the brandy, stock, and Worcestershire sauce to simmer to intensify the sauce’s taste.
  • The addition of heavy cream creates a rich and velvety consistency for the sauce.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 41mgSodium: 265mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 551IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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