Dijon Peppercorn Sauce

Dijon Peppercorn Sauce

Nothing like Steak au Poivre (pepper)! This is a staple in most steak houses, listed in French or as a peppercorn sauce.  Ours is a creamy, Dijon version of the sauce.  This is made with the drippings from cooking steaks first, so this has to go hand in hand with steaks, though I suppose you could make it without the steak, it just wouldn’t be as rich of flavors.  This is a great topping for steaks, or over some sides served with steaks.    Enjoy!



Black peppercorns
2 tablespoons, crushed
Green peppercorns in brine
1 tablespoon, drained and slightly crushed
Butter, unsalted
2 tablespoons
Beef stock
3/4 cup
1/4 cup
Heavy cream
3/4 cup
Dijon Mustard1
1 teaspoon
2 tablespoons, minced
Salt, kosher
to season to taste


1Like in our vinaigrettes, we use mustard are an emulsifier in our sauces (thickener)…sometimes in combination with butter and flour.  It adds taste to whatever you’re adding it to, so use a good one.  Our favorite (by far) is Amora from France.  It’s available online, just try not to pay too much.  We get it at: www.thefrenchybee.com or www.lepanierfrancais.com sometimes they go on sale.  Watch out for shipping charges.  Some will offer a discount or free shipped for larger quantities…we buy 12 jars at a time since we use so much of it.


Step 1:

In the hot skillet used to cook a steak or two, once the steaks have been removed to rest, carefully add the cognac (off the heat!).  Stir and deglaze the skillet for a minute.  Add the beef stock and allow the liquid to reduce for 3 to 4 minutes over medium heat.  Add the peppercorns, shallot and heavy cream and whisk for 2 minutes or until the sauce starts to reduce.  Add the Dijon mustard and whisk for another 2 minutes, or until the sauce is thick enough to coat the back of a spoon.  

Step 2:

Remove the sauce from the heat and add salt as need to taste.  By this point, your steaks should be well rested and ready to server.  Serve the sauce on the side or over the meat immediately.


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