This sauce goes perfect with your favourite steak

Peppercorn sauce

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Cook Time 15 minutes mins

Course Sauce

Servings 4 people

Ingredients

  

• 25 g unsalted butter
• 150 g shallots, finely chopped
• 1 tsp garlic paste
• ½ tbsp thyme
• 1 tbsp whole peppercorns (½ coarse peppercorns)
• 60 ml brandy
• 200 ml beef stock
• 200 ml double cream

Instructions

 

• In a frying pan, melt the butter and fry the shallots, garlic over a medium heat, until softened.
• Add the thyme, peppercorns and brandy, tilt the pan towards the flame and set the brandy alight (if you're not comfortable with this, cook for around 3 mins to burn the alcohol off).
• Add the stock and cream, gently simmer for around another 5mins and serve, drizzled over steak.