Steak Sauces: Béarnaise and Peppercorn

There are few things in the world that make a great piece of perfectly cooked steak taste better, but there’s no denying the importance of matching your meat with the perfect sauce. If you’re looking for a sauce to serve alongside steak then look no further. We’ve got a recipe for our two favourite classic steak sauces, peppercorn and Béarnaise.

Peppercorn Sauce

Ingredients:

• 2 tbsp mixed peppercorns
• 60g butter
• 1 finely diced shallot
• 100ml brandy
• 100ml beef stock
• 60ml double cream

Method:

1. Gently crush the peppercorns in a pestle and mortar.
2. In a saucepan, melt the butter. Add the shallots and sauté on a medium heat until soft, then add the peppercorns and brandy, allow to simmer for 3 minutes.
3. Add the beef stock, simmer for a further 3 minutes, then finally add the cream, reducing the heat to low.
4. Heat through, then season with salt to taste.

Béarnaise Sauce

Ingredients:

• 250g butter
• 1 shallot
• 1 tsp peppercorns
• 1 bay leaf
• 2 sprigs tarragon
• 2 tbsp white wine vinegar
• 2 egg yolks
• 1 tbsp lemon juice
• 2 tbsp chopped tarragon

Method:

1. Finely dice the shallot and lightly fry in a touch of oil.
2. Remove from the heat and allow to cool slightly, then add peppercorns, bay leaf, tarragon stalks and vinegar.
3. Bring to the boil, then remove from heat, strain and set aside.
4. Melt the butter in the pan.
5. Bring another small pan of water to a simmer, then whisk egg yolks in a heat proof bowl with the flavoured vinegar above the simmering pan of water. Whisk until it begins to thicken, then slowly add the melted butter.
6. Finally, stir through the lemon juice and fresh tarragon.