How to Make Green Peppercorn Pan Steak Sauce

This sauce is a geniously simple concoction, really – green peppercorns for a bit of bite, joined at the hip with the richness of butter. Your steak will love it, and your guests will love you for it.

This green peppercorn sauce recipe is a luxurious accompaniment to any steak, offering a perfect balance of sharpness from the peppercorns and richness from the butter. It’s a versatile sauce that can be made with pan scraps for added depth or prepared with broth, without sacrificing flavor.

Green peppercorn sauce is a staple in French kitchens, often finding its way onto plates beside perfectly cooked steaks. It’s a simple concoction, really – green peppercorns for a bit of bite, joined at the hip with the richness of butter. In France, where the sauce hails from, it’s a classic.

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Green peppercorn sauce should be on every home-cooks repertoire, and although traditionally made to be paired with steak, it works really well with grilled chicken or pork chops too.

How to Make Green Peppercorn Pan Sauce

Recipe Notes:

• For a deeper flavor, consider using the pan in which you cooked a steak, utilizing the fond (browned bits) left in the pan as the base for the sauce.
• If you prefer a thinner sauce, adjust the amount of broth slightly.
• This sauce pairs well not only with steak but also with roasted chicken or grilled pork chops.

Prepare Ingredients:

• If using pan scraps, reserve them.
• Slightly crush the green peppercorns with the back of a spoon or a mortar and pestle to release their flavor.

Simmer the Sauce:

• In a medium saucepan, combine the crushed green peppercorns, whole grain Dijon mustard, and broth (instead of water for added flavor).
• If you’re incorporating pan scraps, now is the time to add them.
• Bring the mixture to a simmer over medium-high heat.

Reduce the Sauce:

• Cook the sauce, stirring occasionally, for 3-4 minutes or until the liquid has slightly reduced in volume.
• The sauce should start to thicken slightly, indicating it’s nearing completion.

Finish with Butter:

• Remove the saucepan from the heat.
• Add the unsalted butter to the pan, stirring constantly until the butter is thoroughly melted and combined with the sauce. This step will give the sauce a glossy finish and rich flavor.

Season the Sauce:

• Taste the sauce and season with salt and freshly ground black pepper as needed. Adjust the seasoning according to your preference.

Serve:

• Serve the sauce hot, poured over the steak or on the side as a dipping sauce.

How to Make Green Peppercorn Pan Steak Sauce

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• Author: Olivia Mesquita
• Total Time: 15 minutes
• Yield: 2-4 servings 1x

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Description

Green peppercorn sauce recipe is a luxurious accompaniment to any steak, offering a perfect balance of sharpness from the peppercorns and richness from the butter.

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Ingredients

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• 1 1/2 tablespoons green peppercorns, slightly crushed
• 1 tablespoon whole grain Dijon mustard
• 3/4 cup beef broth
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional (but recommended): pan scraps from cooking steak

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Instructions

Prepare Ingredients:

• If using pan scraps, reserve them.
• Slightly crush the green peppercorns with the back of a spoon or a mortar and pestle to release their flavor.

Simmer the Sauce:

• In a medium saucepan, combine the crushed green peppercorns, whole grain Dijon mustard, and broth (instead of water for added flavor).
• If you’re incorporating pan scraps, now is the time to add them.
• Bring the mixture to a simmer over medium-high heat.

Reduce the Sauce:

• Cook the sauce, stirring occasionally, for 3-4 minutes or until the liquid has slightly reduced in volume.
• The sauce should start to thicken slightly, indicating it’s nearing completion.

Finish with Butter:

• Remove the saucepan from the heat.
• Add the unsalted butter to the pan, stirring constantly until the butter is thoroughly melted and combined with the sauce. This step will give the sauce a glossy finish and rich flavor.

Season the Sauce:

• Taste the sauce and season with salt and freshly ground black pepper as needed. Adjust the seasoning according to your preference.

Serve:

• Serve the sauce hot, poured over the steak or on the side as a dipping sauce.

Notes

• For a deeper flavor, consider using the pan in which you cooked a steak, utilizing the fond (browned bits) left in the pan as the base for the sauce.
• If you prefer a thinner sauce, adjust the amount of broth slightly.
• This sauce pairs well not only with steak but also with roasted chicken or grilled pork chops.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Sauce
• Method: Simmering
• Cuisine: French American