Peppercorn Sauce

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.

Ingredients:

(makes 2/3 portions)

2/3 Shallots (finely sliced)

25g Butter

30g Green Peppercorns

50ml Brandy

500ml Pure Beef Stock

80-100ml Double Cream

Method:

1. Defrost the Pure Beef Stock in a pan on a medium heat.

2. In another pan sweat the shallots in foaming butter until soft.

3. Add the brandy and reduce to a glaze.

4. Add ½ the peppercorns and squash in the pan to maximise flavour.

5. Add the stock and reduce by two thirds.

6. Pass through a sieve, squeezing all the ingredients with a spoon.

7. Add the rest of the peppercorns and enough cream to produce a silky consistency, simmer lightly to heat through.

8. Season to taste and serve with a local steak of your choice.

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