Creamy Peppercorn Sauce

A French cream sauce that's perfect with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and even fish dishes, such as tuna and salmon. v2.0

Ingredients

• 2 tsp Peppercorns, very course grind
• 2 tsp Peppercorns, fine grind
• 2 Tbsp Butter
• 2 Shallots, finely diced
• 2 Garlic clove, thinly sliced
• 100ml Brandy
• 100ml Thickened Cream
• 200ml Beef Stock, reduced
• 30g Green Peppercorns, drained

Method

1. Reduce your beef stock beforehand if necessary.
2. Cook meat/chicken/fish to your taste, then remove and rest while you make the sauce.
3. In a small dry pan, add course peppercorns on a medium heat for 2 minutes. Then add the fine peppercorns and dry fry until you can really feel the pepper smell in the back of your throat.
4. Heat to medium and add the butter and shallots, simmer for about 3-5 minutes until caremelized. Add garlic and cook for another 30 seconds.
5. Add brandy, simmer rapidly on medium high for 1 minute or until the alcohol smell is gone.
6. Reduce heat and add beef stock and cream, and simmer for a few minutes.
7. Add the green peppercorns and season with some freshly ground black pepper.
8. Serve over steak.