Peppercorn Sauce
| 250 | ml | double cream |
| 250 | ml | beef stock |
| 50 | g | butter |
| 2 | cloves | garlic |
| 2 | whole | shallots |
| 1 | tbsp | black pepper |
| 1 | tsp | green pepper |
| 1 | tbsp | worcestershire sauce |
| 1/4 | cup | brandy |
The classic Steak Au Poivre sauce. Rich, creamy and peppery.
This pairs very well with steak and chips.
Peppercorn Sauce
Melt the butter in the saucepan and add the garlic and shallots. Fry on a low heat for 5 minutes.
Crush the black pepper in a mortar and pestle. You want a mix of fine powder, medium, and some larger chunks.
Add the pepper to the pan and a little oil if needed. Fry it off for a few minutes to ensure the pepper oils are released.
Add the green peppers to the pan.
Add the beef stock and worcestershire sauce. Cook off for a few minutes.
Add the brandy and flame off.
Add the cream. Bring to a mild simmer and allow it to reduce until it thickens (approximately 10-15 minutes).