Peppercorn Sauce

2013-11-28
Fresh Ground Black PepperWhole Black PeppercornsJames McConnell Cooks The Best Peppercorn SauceJames McConnell Cooks The Best Peppercorn Sauce
  • Yield : About a pint
  • Servings : 5
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Once you’re tried this “classic” sauce you will never buy one of those just add water packets of powder again. I like this sauce with the obvious steak but it’s also ace served with grilled pork chops or just as a dip at your BBQ!

This is sooo easy its almost cheating – seriously you won’t believe how good this is!

Ingredients

  • 1 x French Shallot Finely Chopped
  • 1 x tbsp Freshly Ground Black Pepper
  • 50ml Cognac - 2 tbsp
  • 200ml beef stock (or veal stock if you feel fancy!)
  • 200ml Fresh Double Cream

Method

Step 1

Toast the pepper in a dry sauce pan over a medium heat, be careful not to burn it – this should only take a minute or so. (we are just releasing the flavour…)

Step 2

Now add the cognac and flambé (light the brandy and let it burn off the alcohol)

Step 3

When the flames die add the finely chopped shallot and stock. – On a medium/High heat reduce for 5 minutes

Step 4

Finally add the cream and simmer, stirring occasionally, until you reach the desired consistency

I just like cooking great food..

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