Pairs well with Classic Capricorn Sauce
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Classic Capricorn Sauce
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A traditional peppercorn sauce taught by the creator's father, featuring toasted peppercorns, shallots, brandy, cream, and beef stock, perfect as a steak accompaniment.
00:15:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- chunky black peppercorns - 1 tablespoon (toasted in dry pan)
- freshly ground black pepper - 1 teaspoon (coarsely ground on larger setting)
- butter - 2 tablespoons (for sautéing shallots)
- shallots - 2 small (chopped)
- brandy - 1/4 cup (to flambe and reduce alcohol)
- double cream - 1/2 cup (added after brandy reduction)
- reduced beef stock - 1/2 cup (added to sauce)
- green peppercorns in brine - 1 tablespoon (adds texture)
- lemon juice - 1 teaspoon (just a little touch)
- fresh parsley - 1 tablespoon (chopped, to finish)
- salt - watch the video to see (to taste)
Instructions
- Toast Peppercorns: Preheat a dry pan on low heat. Add chunky black peppercorns and freshly ground black pepper on a coarse setting. Toast the peppercorns until aromatic and you can feel the pepper in the back of your throat.
- Sauté Shallots: Add butter to the pan with toasted peppercorns. Then add chopped shallots and sauté until softened.
- Flambe Brandy: Clean the sides of the pan to remove any residue. Add brandy and flambe or allow the alcohol to reduce down until mostly evaporated.
- Add Cream and Stock: Add double cream and reduced beef stock to the pan. Stir to combine and heat through.
- Add Green Peppercorns and Season: Add green peppercorns in brine for texture. Season with freshly ground black pepper and a little lemon juice.
- Finish with Parsley: Add chopped fresh parsley just before serving. Adjust salt to taste.
