Ingredients for Green Peppercorn Sauce
- Steaks (for serving)
- ½ cup beef stock
- 1 cup heavy cream
- 2 tablespoons green peppercorns, plus extra for garnish
- 1 tablespoon brandy (optional)
- Salt and pepper (to taste)
- 1 tablespoon olive oil or butter
- ½ cup chicken stock
- Chicken (for serving)
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How to Make Green Peppercorn Sauce
- Season your steak or chicken generously with salt and pepper. Pan-fry in 1 tablespoon of olive oil or butter over medium-high heat until cooked to your desired doneness.
- Remove the meat from the pan and set aside, loosely tented with foil to keep warm.
- Pour off any excess fat from the pan, leaving behind the flavorful meat juices. Add ½ cup of chicken or beef stock to the pan.
- Scrape up any browned bits from the bottom of the pan using a wooden spoon. Bring the stock to a simmer over low heat. Stir in 1 cup of heavy cream and 2 tablespoons of green peppercorns.
- Reduce heat to low and simmer gently for 8-10 minutes, stirring frequently, until the sauce slightly thickens to your desired consistency.
- Stir in 1 tablespoon of brandy (optional). Let it simmer for another minute to allow the alcohol to cook off.
- Pour the sauce over your cooked steak or chicken and serve immediately. Garnish with extra green peppercorns if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
69g
Carbs
0g
