Gordon Ramsay Peppercorn Sauce Recipe

Gordon Ramsay Peppercorn Sauce is a bold, fiery condiment that defines the classic steakhouse experience. It is made with crushed whole peppercorns, finely minced shallots, a splash of Cognac, and rich heavy cream. The result is a velvety, aromatic sauce with a perfect balance of heat and savory richness. It is perfect for pouring over a seared filet mignon or a juicy ribeye steak.

Try More Recipes:

• Gordon Ramsay Red Wine Jus Recipe
• Gordon Ramsay Baked Salmon Recipe 
• Gordon Ramsay Pan Fried Salmon Recipe

Why You Will Love This Peppercorn Sauce Recipe:

• Steakhouse Experience at Home: This sauce immediately elevates a home-cooked meal to the level of a high-end bistro. It tastes luxurious and complex, yet it comes together in under 15 minutes.
• Incredible Texture Contrast: The sauce offers a satisfying interplay between the velvety, smooth cream and the sudden, spicy crunch of the cracked peppercorns.
• One-Pan Wonder: It is designed to be made in the same skillet you used to cook your meat. This not only saves on cleanup but also incorporates the delicious caramelized beef juices (fond) into the sauce.
• Customizable Heat: Unlike store-bought jars which can be bland, making this from scratch allows you to control exactly how spicy you want it by adjusting the amount of peppercorns.
• Sophisticated Flavor Depth: The addition of Cognac (or brandy) cuts through the richness of the heavy cream and beef stock, adding a layer of warmth and complexity that simple cream sauces lack.

Gordon Ramsay Peppercorn Sauce Ingredients

• 2 tablespoons whole peppercorns (black, or a mix of black, green, and pink)
• 1 medium shallot, finely diced
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• 1/3 cup Cognac or Brandy
• 3/4 cup beef stock (high quality)
• 3/4 cup heavy cream
• 1 pinch sea salt (to taste)

How To Make Gordon Ramsay Peppercorn Sauce

1. Prepare the peppers by placing the whole peppercorns in a mortar and pestle or a heavy zip-lock bag and crushing them coarsely (do not grind them into a powder; you want texture).
2. Sauté the aromatics by melting the butter in a skillet over medium heat and cooking the shallots and garlic for 2 minutes until soft but not browned.
3. Toast the pepper by adding the crushed peppercorns to the pan and stirring for 1 minute to release their essential oils and fragrance.
4. Deglaze the pan by pouring in the Cognac carefully (stand back as it may flame up if using a gas stove) and scraping the bottom of the pan to lift any tasty bits.
5. Simmer the alcohol for 1-2 minutes until the liquid has reduced by half and the smell of raw alcohol has evaporated.
6. Add the stock by pouring in the beef stock and boiling the mixture for 3-4 minutes until it reduces and thickens slightly.
7. Finish with cream by lowering the heat to medium-low, stirring in the heavy cream, and simmering gently for 3-5 minutes until the sauce coats the back of a spoon.
8. Season and serve by tasting the sauce (it should be peppery and savory) and adding a pinch of salt if needed before serving warm.

Recipe Tips

• Crush, don’t grind. The hallmark of this sauce is the crunch of the peppercorns. Using a pepper mill or pre-ground pepper will make the sauce gritty and overwhelmingly spicy.
• Safety first. When adding Cognac to a hot pan, take the pan off the heat for a second to prevent a sudden flare-up, especially if you aren’t comfortable flambéing.
• Warm the cream. If you pour ice-cold cream into a boiling reduction, it can curdle. Let your cream sit on the counter for a few minutes or temper it with a spoonful of hot sauce first.
• Use pan juices. For the best flavor, make this sauce in the same pan you just used to sear your steak. The beef fond (browned bits) left in the pan adds incredible depth.

What To Serve With Peppercorn Sauce?

This Peppercorn Sauce is the classic accompaniment for a New York Strip or Filet Mignon it is also delicious poured over pork chops or grilled chicken breasts. For a drink, a full-bodied Shiraz or Malbec pairs well with the spicy notes of the pepper.

How To Store Leftovers Peppercorn Sauce?

• In The Fridge: Refrigerate the sauce in an airtight container for up to 3 days. Reheat it very gently on the stove over low heat do not microwave on high or boil it, as the cream may separate.
• In The Freezer:Freezing is not recommended as the texture often becomes grainy upon thawing.

FAQs

More Recipes:

• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Salmon Wellington

Peppercorn Sauce Nutrition Facts

• Calories: 160 kcal
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

Gordon Ramsay Peppercorn Sauce Recipe

Recipe by Sophie LaneCourse: Sides, Dinner, LunchCuisine: American, BrititshDifficulty: Easy

Servings

4-6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

160

kcal

Gordon Ramsay Peppercorn Sauce is a bold, fiery condiment that defines the classic steakhouse experience. It is made with crushed whole peppercorns, finely minced shallots, a splash of Cognac, and rich heavy cream. The result is a velvety, aromatic sauce with a perfect balance of heat and savory richness. It is perfect for pouring over a seared filet mignon or a juicy ribeye steak.

Ingredients

• 2 tablespoons whole peppercorns (black, or a mix of black, green, and pink)

• 1 medium shallot, finely diced

• 1 clove garlic, minced

• 2 tablespoons unsalted butter

• 1/3 cup Cognac or Brandy

• 3/4 cup beef stock (high quality)

• 3/4 cup heavy cream

• 1 pinch sea salt (to taste)

Directions

• Prepare the peppers by placing the whole peppercorns in a mortar and pestle or a heavy zip-lock bag and crushing them coarsely (do not grind them into a powder; you want texture).
• Sauté the aromatics by melting the butter in a skillet over medium heat and cooking the shallots and garlic for 2 minutes until soft but not browned.
• Toast the pepper by adding the crushed peppercorns to the pan and stirring for 1 minute to release their essential oils and fragrance.
• Deglaze the pan by pouring in the Cognac carefully (stand back as it may flame up if using a gas stove) and scraping the bottom of the pan to lift any tasty bits.
• Simmer the alcohol for 1-2 minutes until the liquid has reduced by half and the smell of raw alcohol has evaporated.
• Add the stock by pouring in the beef stock and boiling the mixture for 3-4 minutes until it reduces and thickens slightly.
• Finish with cream by lowering the heat to medium-low, stirring in the heavy cream, and simmering gently for 3-5 minutes until the sauce coats the back of a spoon.
• Season and serve by tasting the sauce (it should be peppery and savory) and adding a pinch of salt if needed before serving warm.

Notes

• Crush, don’t grind. The hallmark of this sauce is the crunch of the peppercorns. Using a pepper mill or pre-ground pepper will make the sauce gritty and overwhelmingly spicy.
  Safety first. When adding Cognac to a hot pan, take the pan off the heat for a second to prevent a sudden flare-up, especially if you aren’t comfortable flambéing.
  Warm the cream. If you pour ice-cold cream into a boiling reduction, it can curdle. Let your cream sit on the counter for a few minutes or temper it with a spoonful of hot sauce first.
  Use pan juices. For the best flavor, make this sauce in the same pan you just used to sear your steak. The beef fond (browned bits) left in the pan adds incredible depth.