Peppercorn sauce recipe | Good Food

1 tbsp butter
2 large shallots
finely chopped
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

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. Add the brandy and cook until it has reduced away to almost nothing.
step 2
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. 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. Check the sauce is seasoned to your liking before serving with steak.