Peppercorn sauce
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.7 out of 5.82 ratingsRate
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This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp butter
-
2 large shallots
finely chopped
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3 tsp green peppercorns
in brine, drained
-
3 tbsp/45ml brandy
-
100ml/3½fl oz red wine
-
200ml/7fl oz good-quality beef stock
-
4 tbsp/60ml double cream
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Nutrition: per serving
-
kcal232
-
fat19g
-
saturates12g
-
carbs1g
-
sugars1g
low
-
fibre1g
-
protein2g
-
salt0.22g
low
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Method
-
step 1
Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.
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step 2
Add the brandy and cook until it has reduced away to almost nothing.
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step 3
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half.
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step 4
Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly.
-
step 5
Check the sauce is seasoned to your liking before serving with steak.
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A star rating of 4.7 out of 5.82 ratings
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