Peppercorn sauce
This creamy Peppercorn Sauce combines rich, velvety texture with the bold warmth of cracked peppercorns, making it the perfect partner for steaks, chicken, and roasts.
Equipment
- Small saucepan
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.