Peppercorn sauce

Peppercorn sauce

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal232
  • fat19g
  • saturates12g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.22g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large shallots, finely chopped
  • 3 tsp green peppercorns, in brine, drained
  • 3 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100ml red wine
  • 200ml good-quality beef stock
  • 4 tbsp double cream

Method

  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.

  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.

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Comments, questions and tips

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nettyh
12th Mar, 2017
3.8
Great taste. Sauce can turn out rather pink so be careful with the wine.
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