Peppercorn Sauce

Serves 6

1 tbsp butter 

2 large shallots, finely chopped 

3 tsp green peppercorns, in brine, drained 

3 tbsp brandy 

100 ml red wine 

200 ml Beef Bone Stock

4 tbsp double cream

Method

Place the butter in a large frying pan and heat it over medium heat. Then, add the shallots and peppercorns and cook for 5 minutes until the shallots become soft. Pour in the brandy and let it cook until it reduces significantly.

Next, add the wine to the pan, increase the heat, and let it boil rapidly until it reduces by half.

After that, add the stock and continue reducing for about 5 minutes until it reduces by two-thirds. Finally, stir in the cream to thicken the sauce slightly. Taste and adjust the seasoning as needed before serving the sauce with steak.