Creamy Peppercorn Sauce
Cracked black pepper, gluten-free beef stock, cream and Dijon make a rich sauce to spoon over steak. This saucepan adaptation uses the original ingredient quantities.
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
Crack the peppercorns coarsely for texture. The saucepan method is an adaptation. The original Thermomix TM7 settings are awaiting appliance verification.
Ingredient swaps
Use gluten-free beef stock and check the labels on the Dijon and any dairy-free cream alternative. Use oil and a dairy-free cooking cream if you need a dairy-free version. Use the shallot until the caramelised onion measure is confirmed.
Omit the brandy or cognac if you need to avoid alcohol. Some alcohol can remain after cooking.
Why this recipe works
Reducing the stock before you add the cream concentrates the savoury flavour. A gentle final simmer gives you a sauce that coats a spoon.
For more help, browse Kitchen Skills and gluten-free label guidance.
Saucepan adaptation
- Finely chop the shallot and coarsely crack the peppercorns with a mortar and pestle.
- Heat the oil or butter in a saucepan over medium heat. Cook the shallot until soft, then stir in the cracked peppercorns until fragrant.
- If using brandy or cognac, take the pan off the heat to add it, away from any open flame. Return the pan to the heat and gently simmer until the liquid has mostly reduced. Skip this step if leaving it out.
- Add the beef stock and simmer until reduced and the flavour has concentrated.
- Stir in the cream and Dijon mustard. Simmer gently, stirring, until the sauce coats the back of a spoon.
- Taste, add salt as needed and spoon the sauce over steak.
Watch Me Make This
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