Peppercorn Sauce Recipe

• servings: 4 servings
• active time: 2 minutes
• total time: 10 minutes

Ingredients

4 tsp black peppercorns

1 tbsp (15g) unsalted butter

½ tbsp sunflower oil

2 shallots (peeled and chopped finely)

¼ tsp salt

3 tbsp brandy

180 ml (3/4 cup) beef stock

1 tsp Worcestershire sauce

120 ml (1/2 cup) double (heavy) cream

Directions

Place 3 teaspoons of the peppercorns in a zip-lock back, and roughly crush with a rolling pin (or use a pestle and mortar if you have one). Don’t bash too much – we want a bit of texture, rather than a fine powder. Put to one side.

Add the butter and oil to a frying pan and heat over a medium heat.

When the butter has melted, add the shallots, salt, the crushed peppers from earlier, and the remaining 1 teaspoon of whole peppercorns. Cook for 2-3 minutes until the shallots are just starting to soften.

Add the brandy to the pan, bubble for 1 minute, then add in the stock and Worcestershire sauce. Bring to the boil and simmer rapidly for 5 minutes until reduced by half.

Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.

Serve over steak.

Nutrition

• Calories: 193 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 49 mg
• Sodium: 439 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 2 g