Green Peppercorn Sauce
Suitable for the classic pairing with Steak, but also delicious with chicken, firm white fish eg/ monkfish, pork chops and meatballs
Method
If serving the sauce with steak, use the same pan you cooked your steaks in to make the sauce.1. Take steaks, bought to room temperature, and cook steaks to your liking in a skillet or heavy frying pan.
2. Once cooked, whilst they rest - use the same pan to make the sauce.
3. Add the olive oil and half the butter to the steak pan, and on a medium heat cook the shallots until soft, ensuring they do not brown.
4. Add the peppercorns.
5. Turn up the heat a little, before immediately adding the cognac or brandy to the pan, to flambé.
6. Cook off the alcohol for approx 4 mins, or until reduced by over half.
7. Add the the red wine, and cook off the alcohol for a further few minutes.
8. Reduce the heat to medium again.
9. Add the stock, and reduce again by half.
10. Season to taste with salt.
11. Add the double cream, and the rest of the butter for a silky delicious sauce.
12. Serve immediately
Ingredients
1 tbsp olive oil
30g unsalted butter
2 Shallots, finely diced
2 tbsps Opies Green Peppercorns, drained
75ml Cognac or Brandy
100ml ml Red wine
150ml Beef (or Chicken Stock)
Pinch Salt
60ml Double Cream
