Gordon Ramsay Peppercorn Sauce Recipe
This Gordon Ramsay peppercorn sauce recipe uses cream, beef stock, and cracked peppercorns to create a bold, smooth sauce for steak lovers.
Equipment
- Heavy-bottomed skillet or frying pan
- Wooden spoon or silicone spatula
- Mortar and pestle (or rolling pin) for crushing peppercorns
- Measuring cups and spoons
- Small bowl for prep
- Tongs (if serving with steak)
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 2 teaspoons whole black peppercorns crushed
- 1/4 cup brandy or cognac
- 1 cup beef stock
- 3/4 cup heavy cream
- Salt to taste
Instructions
- Begin by lightly crushing the black peppercorns using a mortar and pestle. You want them coarse, not powdered.
- Heat the butter and olive oil in a skillet over medium heat until melted and slightly foamy.
- Add the chopped shallot and sauté for 2–3 minutes until soft and translucent.
- Stir in the crushed peppercorns and cook for another minute to release their aroma.
- Carefully add the brandy or cognac. Let it simmer and reduce slightly, about 2 minutes.
- Pour in the beef stock and bring the mixture to a gentle boil.
- Reduce the heat and stir in the heavy cream. Let the sauce simmer for 5–7 minutes until it thickens.
- Taste and adjust seasoning with salt.
- Serve warm over steak or your favorite protein.