Peppercorn Sauce from Stephen Deere of Modern Steak

Modern Steak and longtime partner and Alberta ranchers, Benchmark Angus have partnered to offer an exclusive beef delivery service. The premium Calgary steakhouse and Benchmark are giving Calgarians the opportunity to order steakhouse quality beef to their front door, contactless. With the shortage of high-quality, local Alberta beef, the two organizations have made it possible to enjoy exclusive cuts of steak, roasts, burger packs and more. Included in the selection is the Modern Steak pack that contains their famous tomahawk steaks and other choice cuts. Orders can be placed online here. This week’s Peppercorn Sauce recipe would go great with any steak, or The BBQ Pack from Modern Steak’s new delivery service!

Peppercorn Sauce

Peppercorn Sauce


3 tbsp unsalted butter

1 tbsp finely chopped shallots

2 cloves finely chopped garlic

3 1/2 tbsp canned green peppercorns, drained (divided )

2 tbsp brandy

1 tbsp all-purpose flour

2 cups beef stock, plus extra as needed

2t bsp whipping cream

To Taste kosher salt


Melt butter in a large saucepan over medium heat. Add shallots and saute for 1 minute. Reduce heat to low and add garlic, cook for 2 minutes until shallots are translucent and garlic is fragrant. Place half of the peppercorns on a cutting board and , using the side of a knife, crush them. Add crushed and whole peppercorns to the pan.

Add brandy and cook for another minute, or until liquid is reduced by half. Stir in the flour until a paste forms and cook for 1 minute, or until nutty and golden brown. Pour in stock 1/3 at a time, whisky continuously. Reduce heat to medium low, and simmer for 10-15 minutes. Season with salt.

Remove from heat and set aside for 30 minutes. Stir in cream, and bring to simmer and remove from heat. If the sauce is too thick, thin out with beef stock. If it is too thin, continue to reduce the sauce.