Peppercorn Sauce

Peppercorn sauce at home is basically a tiny magic trick. Super simple, yet super fancy to pull off on steak night at home. Here’s a straightforward, easy version you can toss together in 10 to 15 minutes. Top tip: you can use the pan you have cooked your steak in, if the fond (flavourful bits at the bottom of the pan) is golden and not burnt otherwise your sauce will be bitter. Whip up this sauce whilst your steak rests!

Ingredients

• 15g butter

• 1 small shallot, finely chopped

• 1 to 2 teaspoons crushed peppercorns

• 80 ml brandy, cognac, or whiskey (optional)

• 120ml beef or chicken stock

• 120ml heavy cream

• Salt to taste

Method:

• Melt the butter in a small pan over medium heat and add the shallot to soften gently.

• Add the crushed peppercorns and give them a quick toast.

• Pour in the brandy and let it bubble until the alcohol cooks off (2 minutes or so).

• Add the stock and reduce it by half.

• Stir in the cream and simmer until it thickens to your preferred consistency.

• Adjust salt right at the end.