Peppercorn Sauce

Peppercorn Sauce
Makes enough for 3-4 Steaks

2 Tbsp whole black Peppercorns, roughly crushed in a pestle
4 Tbsp Butter
2 Shallots, diced fine
1/4 Cup Brandy
1 Large Beef Bouillon Cube
1/2 Cup Boiling Water
1/2 Cup Heavy Whipping cream
1 tsp Dijon mustard

1. Peel the shallots and finely chop.
2. Using a pestle and mortar, grind the peppercorns.
3. Over a low heat on the stove, melt the butter in a saucepan.
4. Once the butter has melted, sauté the shallots for 5 minutes.
5. Add the peppercorns, brandy, cream, water, mustard, and crumble in the stock cube.
6. Stir everything together and leave to simmer for 10-20 minutes, stirring regularly, until you’re happy with the thickness of the sauce.
7. Season generously with salt and serve over a nice juicy steak.

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