Updated: Feb 1
A classic French sauce for a steak, commonly referred to as a 'Steak au Poivre'. It has a punchy little hit to the palate, without masking the flavour of a good steak.
(makes 2/3 portions)
2/3 Shallots (finely sliced)
30g Green Peppercorns
500ml Pure Beef Stock
80-100ml Double Cream
Defrost the Pure Beef Stock in a pan on a medium heat.
In another pan sweat the shallots in foaming butter until soft.
Add the brandy and reduce to a glaze.
Add ½ the peppercorns and squash in the pan to maximise flavour.
Add the stock and reduce by two thirds.
Pass through a sieve, squeezing all the ingredients with a spoon.
Add the rest of the peppercorns and enough cream to produce a silky consistency, simmer lightly to heat through.
Season to taste and serve with a local steak of your choice.