Steak with green peppercorn sauce

This recipe is three years old and we make it frequently at home. A first spotted it in food network in a recipe by Ina Garten. Since then, that recipe has undergone some changes as I have added pink peppercorns sometimes with the green and sometimes juniper berries. Both go with the wonderfully fragrant green peppercorns. For the steak, a good filet mignon or ribeye works great but any other cut goes with this rich creamy sauce.


  • 2-3 Shallots, finely chopped
  • 1 Carrot, sliced
  • 1 Cup red wine
  • Vinegar
  • 1 Cup cream
  • 1/2 Cube of stock or 1 cup stock any kind
  • 1 tbs Japanese soy sauce
  • 2 tbs Green peppercorns, finely chopped
  • 1 tbs Juniper berries, finely chopped (optional)
  • Steak
  • Starchy potatoes

Method peppercorn sauce

Fry the shalots and carrots until they are soft. Add wine and boil for a while. Add some water and strain out the vegetables. Add stock, cream, soy sauce, green peppercorns, (juniper, if you are using) and adjust the acid levels with the vinegar to taste. Reduce to a thick sauce. Taste for salt.

Method potatoes

Peal and cut the potatoes to wedges. Boil the wedges until they are slightly soft. Fry the wedges at 130C (265F) for 10min. Heat up the oil to 180C (350F) and fry until they are crisp and golden. If a fryer isn’t available, you can put all wedges in the oven with oil salt salt sprinkled, at 225 C or 440 F.

Serve steak (medium rare to medium for us) with potatoes and salad with a gorgeous peppercorn sauce on the side.

Tip: You can mix around pink peppercorns chopped with the green ones sometimes, as this time we used juniper berries. The sauce can still be superb with just the green peppercorns.