Recipe for Creamy Green Peppercorn Sauce with Fond and Cream for Steak

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

1 c Cream
½ c Fond Brun or Blanc (Brown or White Stock)
3 Tbsp Green Peppercorns
1 Tbsp Chives, Chopped
1 Tbsp Italian Parsley, Chopped
50g Butter, Salted (3.5 Tbsp)
25g Flour (1.5 Tbsp)
1 t English Mustard Powder
½ t Jalapeño, Chopped Fine
Pinch of Salt


  1. Crush half the Peppercorns and set aside.
  2. Make a Roux: melt the Butter, remove from the heat, add the Flour. Stir.
  3. Add the Crushed Peppercorns, Mustard Powder and Salt.
  4. Gradually add the Fond (Stock) and blend until smooth.
  5. Lightly Rub the Steak with Oil, Salt and Pepper. Panfry starting with the fatty side and do 5 minutes per side according to the thickness of the cut for Medium Rare. Set aside to rest for half its cooking time.
  6. Place the Steak’s Pan Juices into the Stock and Roux. Blend in.
  7. Return to the heat and thicken while stirring constantly.
  8. Add the Cream and rest of the Ingredients. Taste to see if it needs Seasoning.
  9. Serve over the Steak with Pan Grilled Veggies.
  10. For a little bit of kick, add a pinch of Cayenne Pepper.

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