Peppercorn Sauce
2013-11-28
- 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
Average Member Rating
(5 / 5)
11 people rated this recipe
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