Real, Luxury Peppercorn Sauce. Perfect for steak!
Real Peppercorn Sauce
Ingredients
75g butter
10 large shallots, finely chopped
5 tbs green peppercorns, in brine, drained
225ml brandy
500ml red wine
1 litre good-quality beef stock
300ml double cream
Method
STEP 1
Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
STEP 2
Pour the wine into the pan, turn up the heat, and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check that the sauce is seasoned to your liking before serving with steak