Ultimate Peppercorn Sauce
There's no doubt about it - peppercorn sauce is an absolute classic. It takes any steak dinner up a couple of notches and I firmly believe everyone should have it in their culinary locker.
There are a couple of rules: you must use butter as the base and you must use double cream. The result is a rich and creamy sauce that's perfectly counterbalanced with the punchiness of peppercorns, the gentle hum of garlic, the depth of flavour from the beef stock and the excitement of a splash of booze. I love this sauce and I'm pretty sure you will too.
Ultimate Peppercorn Sauce
Serves 4
25g unsalted butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp whole peppercorns, lightly crushed
2 sprigs thyme, leaves picked
50ml brandy or port
200ml beef stock
250ml double cream
Add the butter to the pan your steaks were cooked in and put over a medium-high heat. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.
Add the brandy/port. (Watch out! The alcohol may catch fire. Keep the pan well away from your face, eyes and any surrounding objects).
Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another couple of minutes until thickened to your desired consistency. Season with plenty of salt and a touch of freshly ground black pepper then serve.
There are a couple of rules: you must use butter as the base and you must use double cream. The result is a rich and creamy sauce that's perfectly counterbalanced with the punchiness of peppercorns, the gentle hum of garlic, the depth of flavour from the beef stock and the excitement of a splash of booze. I love this sauce and I'm pretty sure you will too.
Ultimate Peppercorn Sauce
Serves 4
25g unsalted butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp whole peppercorns, lightly crushed
2 sprigs thyme, leaves picked
50ml brandy or port
200ml beef stock
250ml double cream
Add the butter to the pan your steaks were cooked in and put over a medium-high heat. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened. Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.
Add the brandy/port. (Watch out! The alcohol may catch fire. Keep the pan well away from your face, eyes and any surrounding objects).
Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer. Cook for another couple of minutes until thickened to your desired consistency. Season with plenty of salt and a touch of freshly ground black pepper then serve.
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