Mary Berry Peppercorn Sauce is a rich and indulgent steak sauce popular for its bold heat and creamy texture. Ideally, the peppercorns should be crushed coarsely rather than ground to provide a satisfying crunch without overwhelming the palate.
Mary Berry Peppercorn Sauce Ingredients
- 2 tbsp whole black peppercorns (or a mix of black, green, and pink)
- 25g (1oz) butter
- 1 large shallot, peeled and very finely chopped
- 3 tbsp brandy (or cognac)
- 150ml (5fl oz) beef stock (good quality)
- 150ml (5fl oz) double cream
- Salt to taste
How To Make Mary Berry Peppercorn Sauce
- Crush the peppercorns: Place the whole peppercorns into a pestle and mortar and crush them coarsely. You want cracked pieces, not fine dust. Alternatively, place them in a plastic bag and bash them with a rolling pin.
- Sauté the aromatics: Melt the butter in a frying pan (or the same pan you cooked your steak in) over medium heat. Add the finely chopped shallot and sauté gently for about 3–5 minutes until softened and translucent, but not browned.
- Toast the pepper: Add the crushed peppercorns to the pan with the shallots. Cook for 1 minute, stirring constantly. This toasts the pepper oils and releases their aroma.
- Deglaze with brandy: Pour in the brandy. Turn up the heat and let it bubble rapidly for 1–2 minutes to evaporate the harsh alcohol, scraping up any sticky bits from the bottom of the pan. (Be careful if cooking over gas as alcohol can flare up).
- Reduce the stock: Pour in the beef stock. Keep the heat high and boil the mixture for 3–4 minutes until the liquid has reduced by about half. This concentration is vital for a flavorful sauce.
- Add the cream: Lower the heat to medium. Stir in the double cream. Simmer gently for another 2–3 minutes until the sauce coats the back of a spoon. Do not boil vigorously or the cream may split.
- Season and serve: Taste the sauce. Add salt if needed (the stock may be salty enough). Serve immediately while hot.
Recipe Tips
- Pan juices: For the absolute best flavor, make this sauce in the same unwashed pan you just used to sear your steaks. The caramelized meat juices (fond) on the bottom of the pan will lift into the brandy and stock, adding incredible depth.
- Peppercorn variety: While black peppercorns are standard, using green peppercorns (in brine, drained) adds a softer, fruitier heat, while pink peppercorns add sweetness. A mix looks very elegant.
- Consistency: If the sauce is too thin, simmer it for a minute longer. If it becomes too thick, whisk in a splash of water or extra stock.
- Brandy substitute: If you don’t want to use alcohol, you can use a teaspoon of Worcestershire sauce or balsamic vinegar to provide that deep, fermented back-note, though the flavor profile will be slightly different.
What To Serve With Mary Berry Peppercorn Sauce
This bold sauce is designed to stand up to red meat.
- Sirloin or Ribeye Steak: The classic partner.
- Roast Beef: A luxurious alternative to gravy.
- Pork Medallions: The cream balances the lean pork.
- Chicken Breast: Transforms simple pan-fried chicken.
- French Fries: Excellent for dipping.
How To Store Mary Berry Peppercorn Sauce
- Refrigerate: Allow the sauce to cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Freezing is possible but not ideal, as creamy sauces can separate. If you freeze it, thaw slowly in the fridge and whisk vigorously while reheating gently to re-emulsify.
- Reheat: Reheat gently in a small saucepan over low heat. Add a splash of milk if it has thickened too much in the fridge.
Mary Berry Peppercorn Sauce Nutrition Facts
- Calories: 180kcal
- Protein: 1g
- Carbohydrates: 2g
- Fat: 18g
- Saturates: 11g
- Sugar: 1g
- Salt: 0.3g
Nutrition information is estimated per serving (approx. 75ml).
FAQs
Is this sauce spicy?
Yes, it has a significant kick from the peppercorns. If you prefer a milder sauce, reduce the amount of peppercorns to 1 tablespoon or use green peppercorns, which are less pungent than black.
Can I use single cream?
No, single cream (or half-and-half) has a lower fat content and is very likely to curdle when boiled with the stock and brandy. Double cream (heavy cream) is essential for stability and texture.
Do I have to use shallots?
Shallots are sweeter and milder than onions, which is preferred for a quick sauce. If you must use onion, use a red onion and chop it extremely finely so it cooks through quickly.
Try More Recipes:
Mary Berry Peppercorn Sauce Recipe
Description
A classic creamy steak sauce featuring crushed peppercorns, shallots, brandy, and beef stock, finished with rich double cream.
Ingredients
Instructions
- Crush peppercorns coarsely in a mortar.
- Sauté shallot in butter until soft.
- Add peppercorns and cook for 1 minute.
- Add brandy and boil to reduce.
- Add beef stock and reduce by half.
- Stir in cream and simmer until thickened.
- Season with salt and serve.
Notes
- Using a mortar and pestle to crush the peppercorns creates irregular shards that provide texture, whereas a pepper grinder often produces powder that makes the sauce muddy and overly spicy.
- Reducing the beef stock by half before adding the cream is the most critical step; if you skip this, the sauce will lack flavor intensity and will be thin and watery.
- Using the same pan that cooked the steak incorporates the “fond” (browned bits), tying the flavor of the meat directly into the sauce.
Mary Berry Peppercorn Sauce Recipe
