Black Peppercorn Sauce for Steak



  • 1tsp Ceylon black peppercorn
  • 25g unsalted butter
  • ltbl Pommery Dijon mustard
  • 250m1 double cream
  • 100m1 fresh beef stock
  • 50m1 Cognac or Armagnac
  • 1tbl chopped parsley
  • Sea Salt to taste


Toast the whole peppercorns in a pan on lower heat for 4/5 minutes stirring often.

Crush the peppercorn in a mortar or spice blender.

In a saucepan, add the butter & the crushed peppercorns, stir for few minutes until the butter is foamy, carefully pour the cognac & flambe. Add the stock, cream & mustard, simmer for few minutes until you reach the right consistence — it should coat the back of a spoon.

When ready season with salt and the parsley, spoon over your steak & serve