Peppercorn Sauce
Ingredients
Prep
1 batch · ≈200 mL base
Unsalted butter- 20 g
Fine-brunoise shallot- 1 portion · 60 g
Coarse black pepper- 4 g
Cognac- 50 mL
Beef stock- 400 mL
Service
Per steak
- Prepared sauce base
- 50 mL
Heavy cream · 35%- 30 mL
- Unsalted butter
- 5 g
- Steak fond
- Browned residue
Method
Prep
≈200 mL base · 4 portions
- Melt 20 g butter on Low ≈120°C.
- Add 1 prepared shallot (60 g), fine brunoise (LLR). Cook until Shallots sweated (≈75 seconds).
- Add 4 g coarse pepper. Wait for Pepper bloomed (≈7.5 seconds after the last gram).
- Turn Off; add 50 mL cognac. Return to Low; reduce to ≤10 mL—Cognac reduced. Keep it wet.
- Add 400 mL beef stock. Reduce to ≈200 mL—Thickened sauce (180–220 mL works).
- Turn Off and transfer the base into an open deli.
Service
Per steak
- Remove the steak; drain the oil, keeping the brown fond. Bring the pan to Low ≈120°C.
- Add 50 mL base and 30 mL heavy cream (20–40 mL works).
- Reduce to Coats spoon (≈52.5–65 mL). Simmer at least 5 seconds after the last cream addition, then turn Off.
- Cool to 80–85°C; add 5 g butter. Keep above 50°C until Glossy · Coats spoon (≈3–4 seconds).
- Plate 50 mL on the steak only (40–60 mL earns full quantity points).
Temperatures refer to the pan. Times are approximate; follow the cooking cues.