Whisky peppercorn sauce
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This whisky peppercorn sauce is my go to when I want to elevate a simple steak dinner without spending hours in the kitchen. The beauty of it is that you probably have most of these ingredients already, and it comes together in just thirty minutes. I love using both black and white peppercorns because they give you a more complex heat than either one alone, and black pepper is packed with antioxidants that are genuinely good for you. The whisky adds this wonderful depth and richness that makes it taste like you've been cooking all day, when really you're just building layers of flavor with a few quality ingredients and a bit of patience.
Ella x
Ingredients
- 1½ tspblack peppercorns
- 1½ tspwhite peppercorns
- 25 gramsunsalted butter
- 2shallots(finely chopped)
- 1bay leaf
- 2 clove/sgarlic(finely grated)
- 150 mlswhisky
- ¼ tspworcestershire sauce
- 200 mlsfresh beef stock
- 100 mlsdouble cream
Detail level
Instructions
- 1
Roughly crush the black and white peppercorns using a pestle and mortar. Melt the butter in a frying pan over a medium heat, then add the crushed peppercorns, the shallots and bay leaf. Cook until the shallots have softened but not coloured (about 5 minutes), then stir in the garlic and cook for a minute or so, stirring frequently.
- 2
Pour over the whisky and let it bubble down until reduced by ½. Add the Worcestershire sauce and stock, then reduce by ½ again. Remove the sauce from the heat and stir in the cream; season and drizzle over steak while warm.
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