
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: 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 gl