Steak with Green Peppercorn Sauce - Recipe (2024)

FAQs

What is green peppercorn sauce made of? ›

Add in heavy cream, brandy, red wine, and green peppercorns and cook until slightly thickened, about 3 minutes. Add in thyme and season with salt and pepper to taste; use immediately.

If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

The three peppercorn sauce is an old favourite in the Potts' household and is made using rich green peppercorns, spicy black pepper and fragrant pink peppercorns along with a splash of brandy. Simply warm the sauce in a pan after cooking your steak and pour over.

The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.

The stage at which the fruit is harvested and how it's processed will determine the type of pepper and what flavor dimensions it brings to a dish. Green peppercorns are picked when the fruit is unripe. They are usually treated with sulfur dioxide and dehydrated to help keep the color intact, or preserved in brine.

7000 BC: The first known hot sauce was invented by the Aztecs. Their simple recipe was a mixture of water and ground-up chili peppers—no fancy flavors or exotic peppers here.

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

What cut of steak is best for pepper steak? ›

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

The story I'm telling today is about France's classic steak au poivre—pan-seared, peppercorn-crusted steaks with a creamy pan sauce.

For black pepper, peppercorn berries are picked while still green, allowed to ferment, and are sun-dried until they shrivel and turn a brownish-black color (1, 2). Botanically, black pepper is a member of the Piperaceae (pepper family).

This pungent spice contains a variety of active compounds, specifically oleoresins and alkaloids like piperine and chavicine. It also has antioxidants, flavonoids, essential oil, and other phenolic compounds that help protect your cells and boost digestive health.