The classic Belgian peppercorn sauce, or peperroomsaus, is a staple in Belgian cuisine. Its rich, velvety texture and bold pepper flavor make it the perfect pairing for steak. Whether you’re hosting a dinner party or preparing a special weeknight meal, this sauce adds a touch of luxury to any steak dish. Follow this quick and easy recipe to bring a taste of Belgium to your kitchen!
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A Belgian Classic
In Belgium, steak frites (steak with fries) is an iconic dish, and no steak is complete without a creamy peppercorn sauce. Traditionally made with fresh cream and crushed peppercorns, this sauce strikes the perfect balance between creaminess and spice. It’s a must-try for anyone who loves simple yet refined flavors.
🌶️ Fun Fact
Black pepper is the most traded spice in the world!
Ingredients
To make this classic Belgian peppercorn sauce, you’ll need:
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1 teaspoon crushed black peppercorns (adjust to taste)
- 100 ml beef stock
- 150 ml heavy cream
- Salt to taste
- Optional: a splash of cognac or brandy for added depth
Step 1: Sauté the shallots
- Melt the butter in a saucepan over medium heat.
- Add the finely chopped shallot and cook for 2-3 minutes until soft and translucent.
Step 2: Add the peppercorns
- Stir in the crushed black peppercorns and let them toast for about 30 seconds. This releases their aroma and spice.
Step 3: Deglaze the pan
- Pour in the beef stock and stir well, scraping up any bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Optional: Add a splash of cognac or brandy and let the alcohol cook off for extra richness.
Step 4: Finish with cream
- Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 5-6 minutes until it thickens.
- Season with a pinch of salt to taste.
Step 5: Serve
- Serve this creamy sauce with a grilled ribeye, filet mignon, or sirloin steak and pair with fries or roasted potatoes.
Need a visual guide?
Check out this amazing video!
Wine pairing suggestions
These three wines would pair beautifully with steak topped with peperroomsaus. Each wine is selected for its ability to complement the creamy texture and peppery spice of the sauce while enhancing the richness of the steak.
1. Château Moulin-à-Vent, Bordeaux Blend (France)
A classic red Bordeaux, Château Moulin-à-Vent offers a blend of Cabernet Sauvignon and Merlot with flavors of blackcurrant, plum, and hints of cedar. Its medium to full body and structured tannins pair wonderfully with the marbled richness of steak, while its subtle spice and earthiness harmonize with the peppercorn notes in the sauce. The wine’s acidity also cuts through the creaminess, creating a balanced and elegant pairing.
2. Penfolds Bin 389, Cabernet Sauvignon-Shiraz Blend (Australia)
This robust Australian blend of Cabernet Sauvignon and Shiraz, known as the “Baby Grange,” offers intense flavors of dark berries, chocolate, and black pepper. The Shiraz contributes a spicy edge that complements the boldness of the peperroomsaus, while the Cabernet provides a firm structure that stands up to the hearty steak. Its smooth tannins and touch of oak enhance the luxurious mouthfeel of the dish.
3. Côte de Nuits-Villages, Pinot Noir (France)
For a lighter yet equally delightful option, a Pinot Noir from Burgundy’s Côte de Nuits is an excellent choice. With bright red fruit flavors like cherry and raspberry, delicate floral notes, and a silky texture, this wine complements the creamy sauce without overpowering it. Its mild tannins and earthy undertones add complexity, making it a refined pairing for steak and peperroomsaus.
Enhance your dinner with the perfect wine pairing
Complete your dinner experience with a handpicked wine selection. Explore red wines that pair perfectly with this classic Belgian dish.
Disclaimer: The exact recipe provided here is not copied verbatim from any single source but is a reconstruction of a classic preparation designed to be easy for home cooks.
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