Three perfect steak sauces

Three perfect steak sauces

If you’re looking to elevate your next steak dish, look no further than our guide on how to make the perfect steak sauce - from our creamy peppercorn sauce, decadent red wine sauce and the béarnaise, packed full of fragrant tarragon. 

These sauces go perfectly with this Tomahawk from Primrose Herd or this fillet steak from DukesHill. Impress on your next date night dinner!

Peppercorn Sauce

Peppercorn sauce is a classic accompaniment to steaks - make sure to use the pan you cooked your steaks in. Here's a simple and delicious recipe for making the perfect peppercorn sauce:


  • 1 tablespoon olive oil or butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef or vegetable stock
  • 1 cup double cream
  • 2 tablespoons green peppercorns (brined or canned)
  • 1 tablespoon black peppercorns, freshly ground
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt to taste


  1. Drain the fat out of your pan and heat the olive oil or butter until gently bubbling. Add your shallots and garlic and sauté until they become soft and translucent - be careful not to burn it.
  2. Add the peppercorns and cook for a minute or two to release the flavours.
  3. Optional: add a splash of brandy or cognac to the sauce after deglazing the pan. Be sure to flame the alcohol off by tilting the pan away from you and using a long lighter.
  4. Pour in your broth to deglaze the pan and remove any brown bits from the pan with a wooden/ plastic spoon - these are full of flavour. Allow the liquid to reduce by half.
  5. Pour in your cream, stirring continuously to ensure it combines. Simmer the mixture until it thickens to desired consistency. Be careful not to burn.
  6. Add your dijon mustard and worcestershire sauce. Taste, and season with salt.
  7. You can strain the liquid for a smoother sauce but we prefer ours rustic and full of peppercorns and shallots.

Red Wine Sauce

A luxurious and glossy red wine sauce makes the perfect steak sauce - again, make sure you use the pan you cooked your steak in whilst they rest to make use of all of that flavour.


  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 1 tsp plain flour
  • 1 tbsp red wine vinegar
  • 150ml red wine
  • 200ml chicken or beef stock
  • 1 tbsp Dijon mustard
  • handful of parsley leaves, chopped


  1. Pour out the fat from the pan you cooked your steak in, but do not clean it.
  2. Add half the butter and the shallot and cook until translucent, be careful not to burn.
  3. Stir in the flour and cook into a dry, sandy paste. Add your red wine vinegar and simmer for 30 seconds.
  4. Add your wine and stir, scraping any stick bits off the bottom of the pan as these are full of flavour.
  5. Bring to the boil and then let simmer for a minute.
  6. Whisk your mustard in and then add your stock.
  7. Reduce the sauce until roughly 200 ml, add your parsley, any resting juices from the steak and then season to taste. Cook for another 30 seconds.
  8. Using a sieve, strain your sauce into another saucepan and stir remaining butter. The result should be a thick and glossy red wine sauce.

Béarnaise Sauce

Last, but certainly not least - the French classic, a beautiful, buttery, tarragon filled Béarnaise Sauce.


  • 120g dry white wine
  • 60g white wine vinegar
  • 3 sprigs tarragon (leaves minced, stems reserved)
  • 1 small shallot, chopped
  • 1/2 tsp whole black peppercorns
  • 2 egg yolks
  • Pinch of salt
  • 170g unsalted butter


  1. Add white wine, vinegar, herb stems, shallot and peppercorns for a sauce pan and simmer until reduced to 1.5 tbsp. Strain this liquid into a bowl.
  2. Combine your white wine reduction, your egg yolks and pinch of salt.
  3. Melt your butter in a separate saucepan and transfer to a measuring jug - or a jug that allows for controlled pouring.
  4. With an immersion blender (stick blender) running, slowly add your hot butter into the egg yolk mixture until you have a smooth, emulsify - similar to a thinner, looser mayonnaise. Your butter should be hot so that it slightly cooks the egg.
  5. Season with salt and mix in plenty of tarragon.
  6. Serve immediately, or keep warm for 1 hour in a lidded pot. You can not make this ahead of time.

We hope you enjoy these sauces as much as we do!

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