Peppercorn Sauce

Recreate this traditional sauce yourself... perfect with a delicious steak from our Master Butcher's!

Difficulty:

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

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Ingredients

1 tbsp butter
2 large shallots, finely chopped
3 tsp green peppercorns, in brine, drained
3 tbsp brandy
100ml red wine
200ml Pure Stock Company beef stock
4 tbsp Sutton Lucy 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 Ruby Red steak from our Master Butcher's.