Peppercorn Sauce
The classic Steak Au Poivre sauce. Rich, creamy and peppery.
This pairs very well with steak and chips.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 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 |
Directions
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).
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