Christian Bellingrath writes about cooking, food, cruises, and other travel.
He loves to cook for friends and family and loves to cruise and cruised over 35 times. He also loves to travel to Europe and South America.

Green Peppercorn Sauce

This sauce is a perfect companion to a great steak to make it even better. It is fast to prepare and can be prepared a day in advance and warmed up. Please note that it needs to be refrigerated if you prepare it in advance.
The recipe is planned for a steak dinner for four.


  • 2 tablesppons green peppercorns
  • 3 garlic cloves, finally chopped
  • 2 tablespoons olive oil
  • 2 cups beef stock (if you do not have it, use beef broth)
  • 2 cups heavy cream
  • 2 tablespoons of olive oil, you can also use coconut oil, butter, or vegetable oil.
  • 1 tablespoon of thyme or herbs de provance, rosemary, or Italian herb mix, finely cut
  • 1/2 cup of brandy or cognac
  • To thicken the sauce you can use flour, corn starch, or Wondra, about 1 tablespoon
  • 1/2 cup of mushrooms, cut into fine pieces with a knife (I like to use Cremini or Portabllo mushrooms). If you do not like mushrooms, just delete them from the recipe.
  • 1 tablespoon mustard
  • salt to taste


Please note that in Europe you find green peppercorns usually in brine, sometimes in the US too. You need to drain them in this case and I recommend to rinse them with water. I buy dried green peppercorns (You find them usually only online, like at Amazon). If they are dried, please take a cup with water and place the peppercorns in the water for at least 4-5 hours before using them.
Heat oil in a sauce pan with the garlic and the mushrooms over medium-high heat. Add the peppercorns, the brandy, the herbs, and the broth and stir. Bring the mix to a boil and add the flour or Wondra and stir for a minute or two. Add the mustard and the heavy cream and salt to taste.

When the steaks are ready, you can pour the sauce over the steak or serve it in a separate container. Be creative, adjust the recipe until it fits your taste buds.
Please note that I used a very rustic large rib-eye steak (over 3 pounds with a long bone, that is called tomahawk steak and cut it into slices to serve). Because of the rustic steak I cut the mushrooms larger than I do it normally for the sauce.

More recipes of Christian Bellingrath here

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