Peppercorn Sauce
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A creamy and spicy sauce perfect for enhancing the flavor of steak.
00:45:00 total
Serves 4
medium
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Ingredients
- shallots - 2 (finely diced)
- black peppercorns - 1 tbsp
- pink peppercorns - 1 tbsp
- salt - to taste
- oil - 1 tbsp
- butter - 50g
- brandy - 100ml
- beef stock - 250ml
- green peppercorns - 1 tbsp
- cream - 100ml
Instructions
- Toast peppercorns: Toast the black and pink peppercorns until fragrant, then pound them in a mortar and pestle to a coarse ground consistency.
- Sauté shallots: In a saucepan, sauté the shallots in butter and oil with a pinch of salt until fully cooked.
- Combine and reduce: Add the ground pepper, followed by the brandy. Allow the alcohol to burn off, then add the beef stock and reduce by half.
- Finish with cream: Check the salt levels and finish the sauce by stirring in the cream until you have a velvety sauce.
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