Empty My Fridge
Peppercorn Sauce
Ingredients
- Peppercorn4 tsp
- Butter1 tbsp
- Sunflower oil · cooked½ tbsp
- Shallot · peeled chopped finely2
- Salt¼ tsp
- Brandy3 tbsp
- Beef stock180 ml
- Worcestershire sauce1 tsp
- Cream120 ml
Instructions
- Crush 3 teaspoons of the peppercorns in a zip-lock bag with a rolling pin, leaving some texture. Set aside.
- Melt the butter with the oil in a frying pan over medium heat. If you have just cooked steak, use the pan juices instead of the oil and butter.
- Add the shallots, salt, crushed peppercorns and the remaining 1 teaspoon whole peppercorns. Cook 2 to 3 minutes until the shallots just start to soften.
- Add the brandy and bubble for 1 minute. Then add the beef stock and Worcestershire sauce, bring to the boil and simmer rapidly for 5 minutes until reduced by half.
- Stir in the cream, adding any resting juices from the steak. Bring back to a simmer, then turn off the heat and serve.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.