Peppercorn sauce

PennyAuthorPenny
00DifficultyBeginner

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

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 3tblsns mixed peppercorns
 60g butter
 1 shallot, minced
 100ml brandy (optional)
 100ml beef stock
 60ml double cream
 salt to taste

1

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

2

Put the butter in a pan and melt it

3

Add the shallots and saute until soft

4

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

5

Add beef stock and boil another 3 minutes.

6

Now add the cream and reduce the heat .

7

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

8

Once the sauce is thickened check the seasoning and serve

Category

Ingredients

 3tblsns mixed peppercorns
 60g butter
 1 shallot, minced
 100ml brandy (optional)
 100ml beef stock
 60ml double cream
 salt to taste

Directions

1

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

2

Put the butter in a pan and melt it

3

Add the shallots and saute until soft

4

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

5

Add beef stock and boil another 3 minutes.

6

Now add the cream and reduce the heat .

7

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

8

Once the sauce is thickened check the seasoning and serve

Peppercorn sauce