Charlie Palmer's Green Peppercorn Sauce

by Charlie Palmer 3:00 AM, July 12, 2018

Rachael Ray Show

Aired July 12, 2018

Serves 4-6

Celebrity chef and legendary restaurateur Charlie Palmer suggests pairing this creamy, briny sauce with either a New York Strip Steak, a Flat Iron Steak or a Skirt Steak.


2 tablespoons unsalted butter
2 tablespoons minced shallots
1 tablespoon green peppercorns canned in brine (not dried)
2 teaspoons instant flour*
2 cups game bird-fortified stock or chicken stock
Kosher salt


In a large cast-iron skillet over medium-high heat, melt butter, add shallots, and cook, stirring, until tender, about 1 minute. Add peppercorns, then sprinkle in flour and whisk to incorporate. Slowly whisk in stock and simmer 3 to 5 minutes, whisking continuously. Season with salt.

*TIP: Charlie recommends using instant flour, but all-purpose flour will work, too -- you'll just need to whisk more vigorously to prevent lumps from forming.


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