Classic Red Wine Pepper Sauce (No Cream, Steakhouse Style)
This classic red wine pepper sauce is bold, aromatic, and deeply flavorful. It is made with shallots, stock, whole peppercorns, and fresh herbs, finished with butter for a silky texture. A French-inspired steakhouse sauce with no cream, perfect for steaks and chicken.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Small bowl (for slurry)
- Measuring cups and spoons
- Pepper grinder or mortar and pestle
- Sieve
Ingredients
- 3 shallots finely chopped
- 2 tbsp butter
- ½ cup (1,2 dl) red wine
- 2 tbsp red wine (for slurry)
- 2 tbsp balsamic vinegar
- 2 cup (5 dl) beef or veal stock
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 tsp sugar
- 13 black peppercorns
- 13 white peppercorns
- Freshly ground coarse black pepper to taste
- Salt to taste
- 2 tbsp cornstarch
- 2 tbsp cold butter for finishing
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the shallots and cook gently until soft and translucent, about 3–4 minutes. Do not brown.
- Pour in the red wine and balsamic vinegar. Add the thyme and rosemary sprigs. Bring to a boil.
- Stir in the stock, black peppercorns, and white peppercorns. Simmer gently for 8–10 minutes to infuse the sauce.
- Mix the cornstarch with the remaining red wine to form a smooth slurry. Slowly stir it into the sauce and simmer until thickened.
- Remove the herb sprigs and strain the sauce through a fine sieve into a clean saucepan. Lower the heat and whisk in the cold butter until the sauce is glossy and smooth.
Season and serve
- Season with salt and generously with freshly ground black pepper. Serve hot.
Notes
Butter at the end: This classic technique (monter au beurre) adds shine and richness without cream.
Herb flavor: Remove the thyme and rosemary before serving to keep the sauce balanced. If you want, add some finely chopped flat-leaf parsley on top before serving.
Pepper heat: Lightly crush the peppercorns for more intensity, or leave whole for a gentler bite.
Storage: Keeps in the fridge for up to 3 days; reheat gently.