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Horseradish Pepper Pan Sauce
By (Published: )
Prep Time Cooking Time Servings
2 people
  • 2-3 tbsp minced onion or shallots
  • 2 cloves garlic, crushed
  • 1/2 cup dry red wine
  • 2/3 cup beef or mushroom stock
  • 2 tbsp strong horseradish
  • 2 tbsp butter
  • pepper to taste
  • 2 tbsp green peppercorns (optional)

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Mince onion and cook steaks to desired done-ness.

After steaks are cooked, turn heat to just below medium, pour excess grease out (you be the judge - but reserve it, just in case) and add onions. Stir for a minute or so, lightly scraping the brown bits off the bottom of the pan. Add garlic and wine and continue cleaning the bottom of the pan until wine is almost evaporated.

Grate in a generous amount of pepper (add 2 tbsp of green peppercorns if you have them), stir to mix and add broth. Continue cooking until the liquid has reduced to about 1/2 cup, or just over.

Stir in horseradish, checking to make sure bottom is clean, and turn off heat. Stir in butter until melted, season, and serve.

- If preparing for more people, double everything, including the volume that liquid should be reduced to (eg: about 1 cup for 4 people)
- If sauce is not thick enough, a small mixture of cornstarch and water (about 1/2 tsp) can be used. Stir it in and bring the sauce quickly to a rolling boil, stirring constantly. Immediately remove from heat.

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