Rich, tangy pan sauce made from steak drippings, brined green peppercorns, and cream; finished with butter for silky depth.
Make this sauce in the same pan you cooked the steak for maximum fond and flavor; remove the steak and tent with foil to rest while you build the sauce. If the pan is too hot, the cream may break; reduce heat to medium-low before adding it.
Brined green peppercorns are soft and tangy—do not substitute with black peppercorns or pink peppercorns, which have different flavor profiles. Finish with cold butter (monter au beurre) for a silky, glossy texture; whisk it in off heat if the sauce is already hot.
Ingredients
Scale
Measurement units
- 2 tbsp brined green peppercorns (packed in brine, not freeze-dried)
- 1 medium shallot
- ½ cup dry white wine or brandy (or cognac for deeper flavor)
- ½ cup beef or chicken stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp butter
- 1 sprig fresh thyme (for garnish or infusion)
- salt (to taste)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 2 tbsp brined green peppercorns (packed in brine, not freeze-dried)
- 1 medium shallot
- ½ cup dry white wine or brandy (or cognac for deeper flavor)
- ½ cup beef or chicken stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tbsp butter
- 1 sprig fresh thyme (for garnish or infusion)
- salt (to taste)
- black pepper (to taste)
Instructions
Deglaze the pan
After removing the cooked steak, place the skillet over medium-high heat with the drippings still in the pan.
Add the minced shallot (1 medium) and sauté for 1 minute until fragrant.
Pour in dry white wine or brandy (½ cup) and scrape the pan bottom with a wooden spoon to lift the fond.
Reduce and build the sauce
Simmer the wine until reduced by half, about 2–3 minutes.
Stir in beef or chicken stock (½ cup) and bring to a gentle simmer.
Add cream and peppercorns
Reduce heat to medium-low and stir in heavy cream (½ cup).
Whisk in Dijon mustard (1 teaspoon) until smooth.
Add 2 tbsp drained brined green peppercorns (2 tbsp) and stir to distribute.
Simmer gently for 1–2 minutes to meld flavors.
Finish with butter and season
Remove from heat and whisk in 2 tbsp cold cubed butter until the sauce is silky and glossy.
Taste and adjust with salt and black pepper.
If using fresh thyme, add the sprig for garnish or remove after infusing, then pour the sauce over the rested steak.
Before you cook
Cook notes
- • Make this sauce in the same pan you cooked the steak for maximum fond and flavor; remove the steak and tent with foil to rest while you build the sauce.
- • Brined green peppercorns are soft and tangy—do not substitute with black peppercorns or pink peppercorns, which have different flavor profiles.
- • If the pan is too hot, the cream may break; reduce heat to medium-low before adding it.
- • Finish with cold butter (monter au beurre) for a silky, glossy texture; whisk it in off heat if the sauce is already hot.
- • This sauce holds for up to 30 minutes in a warm spot; reheat gently over low heat, stirring often, and add a splash of stock if it thickens too much.
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