This is my perfect peppercorn sauce. I don't want to even admit how many years I've been making it, but I hope you like it too!
Out of all of the recipes I've ever posted or shared, this is probably the one I make the most. It's evolved over the years, and poured over juicy steak is the go-to pick-me-up treat of choice in this house. And there's no skimping allowed with this - a treat is a treat! Click here for the Thermomix version of this recipe.
Normally, I just cook it intuitively. I've done it so many times I don't weigh or measure anything, it's just all done by sight and taste and memory, because I make it the same way every time - but this time, I recorded it, and measured as I went so that I could share it. Part of me likes to think that when my kids have grown up and left home (hopefully not in the too near future!), this blog will be a little reminder of home, and some of the lovely food we've all shared together that they can recreate their favourites from (when they're not sneaking back for dinner!). I have to confess though, on the rare occasions we treat ourselves to steak, sometimes we hold out and wait until after they've gone to bed to have it (sorry kids!)... ;)
So, what to have this with? My personal recommendation is with your favourite cut of steak, cooked your favourite way (for me, that would be medium rare - we like to vacuum seal them, and put them in the water bath at 56.5C for an hour or more - more time makes no difference - oil lightly, season then just sear for a few seconds on each side on a searing hot griddle to get some 'barking' flavour), served with chunky chips or sautéed potatoes, and 'petit pois' peas (my preference over garden peas) with a grilled flat mushroom and grilled tomato. For complete overkill, add a few crispy onion rings in there, and you won't be able to manage pudding! Did I miss anything?
We like our sauce, we do - so this will give you a very generous amount. Probably enough for four people really - as you can see in the photo, you get a whole ramekin full to yourself (I'm a 'dipper', rather than a 'pourer'!). However, running out of sauce to go with your dinner is a heinous crime indeed - and you don't have to use it all up, it will freeze and re-heat gently, although you might want to give it a bit of a whisk when you re-heat it, to make sure it's smooth.
On this basis, I'm giving you a 'serves two'. Plus, I only have about 5 ounces of steak, and I know some people put away double that! Calories? Seriously? Oh OK then, call it 310 per serving with maximum cream. Well, I did say there was no skimping... [Calories in square brackets, spoilsports]
If you love my creamy peppercorn sauce, why not try my rich Madeira sauce with wild mushrooms with your steak next time?