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Peppercorn sauce

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

How to Make It

Method

  • STEP 1

    Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.

  • STEP 2

    Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Ingredients

Ingredients

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