- Preparation and cooking time
- Serves 4
- 1 tbsp butter
- 2 large shallots , finely chopped
- 3 tsp green peppercorns , in brine, drained
- 3 tbsp brandy
- 100ml red wine
- 200ml good-quality beef stock
- 4 tbsp double cream
- 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.