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Peppercorn sauce

Peppercorn sauce

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A star rating of 4.8 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal232
fat19g
saturates12g
carbs1g
sugars1g
fibre1g
protein2g
salt0.22g
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Ingredients

  • 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

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.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.29 ratings
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