Peppercorn sauce

PennyBy Penny    

May 10, 2015

Great with steak or chicken I like it on a jacket potato

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: Serves 4


3tblsns mixed peppercorns

60g butter

1 shallot, minced

100ml brandy (optional)

100ml beef stock

60ml double cream

salt to taste


1Crush the peppercorns slightly, use a pestle and mortar or a rolling pin.

2Put the butter in a pan and melt it

3Add the shallots and saute until soft

4. Add the peppercorns and brandy and boil for 3-4 minutes.

5Add beef stock and boil another 3 minutes.

6Now add the cream and reduce the heat .

7Heat through, but don't allow the peppercorn sauce to boil.

8Once the sauce is thickened check the seasoning and serve