Peppercorn Sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 to 3 tablespoons peppercorns
- 60g butter
- 1 shallot, minced
- 100ml brandy
- 100ml beef stock
- 60ml double cream
Method
- STEP 11. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
- STEP 22. 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 33. 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.
