Peppercorn sauce

bbc good food team condiment easy peppercorn sauce sauce steak sauce

N/A

Source

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

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.

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.