Creamy Peppercorn Sauce

This would have to be one of Noel's favourited sauces to accompany steak. In fact where ever we go for dinner he always ordered Steak cooked rare with peppercorn sauce! Talk about being a creature of habit. I like to scan the specials boards looking for something different - something I haven't tasted or tried before, but that's another story.

Knowing that Noel likes a good peppercorn sauce it was obvious that I needed to come up with one that tasted brilliant but was also lower in fat that the normal cream ladden accompaniment that he has grown fond of. All I can say is thank God for Carnation Light and Creamy Evaporated Milk!!

If you have just cooked your steak and it's resting please use the pan juices as it adds flavour to the sauce but if you don't have pan juices it still tastes brilliant.

Creamy Peppercorn Sauce

Serves: 8

ProPoints per Serve: 1
Old Points per serve: 1

cooking spray
30 grams green peppercorns, drained and crushed
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon beef stock powder
1 tablespoon cornflour
2 tablespoons water

 

Spray frying pan with cooking spray (or use the same pan you cooked your steak in) and heat over medium high heat. Add peppercorns and cook for 1 minute to release flavour.

 

Add milk and stock powder, stirring until boiling. Reduce heat and simmer. Combine cornflour and water and add to sauce, continually stirring for 2 - 3 minutes, until thickened slightly.

 

(click here for a printable version of this recipe)