Peppercorn Sauce

Treated ourselves to a Chateaubriand for NY so made peppercorn sauce for a change. I prefer mine not too peppercorny so I used 1 tbsp but if you like it with more kick double the peppercorns.

Got drunk, forgot to take cooking photos.

Ingredients

• 1-2 tbsp peppercorns

• 30g butter

• Half a shallot, finely chopped

• 100ml beef stock

• 60ml double cream

• 50ml brandy
  

Method

1. Crush the peppercorns lightly using a pestle and mortar (or a rolling pin).

2. Melt the butter in a saucepan over a medium-high heat and sauté the shallots until they’re soft.

3. Pour in your brandy and bring to the boil for 2 minutes.

4. Add the beef stock and crushed peppercorns and boil for another 2 minutes.

5. Add the cream and turn the heat down to medium.

6. Heat through until it’s as thick as you like it (but don’t let it boil!).

7. Season as necessary and it’s ready to serve.