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  • 2 to 3 tablespoons peppercorns
  • 60g butter
  • 1 shallot, minced
  • 100ml brandy
  • 100ml beef stock
  • 60ml double cream

    Method

    • step 1

      1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
    • step 2

      2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
    • step 3

      3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
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    Comments, questions and tips (34)

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    Overall rating

    A star rating of 3.6 out of 5.33 ratings

    samroberts267VnAJSqS3

    Absolutely delicious, make it all the time. I put the peppercorns in when I put the butter and shallot in. I use 1/2 spoons of peppercorns as I find 2/3 too hot.

    This has been removed

    katiet1979

    Shocking…. Peppercorn sauce recipe yet no mention when you add them….?! Go figure

    martin.wingate7JUrS3o8g

    It's a peppercorn sauce, but you forgot to add them in the method. Shoddy and lazy

    McCash

    When do the crushed peppercorns go in? I was thinking just as shallots and just before brandy.

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