Home made peppercorn sauce

Heat through but don t allow the peppercorn sauce to boil. Melt the butter in a saucepan over medium high heat.

Then add brandy or cognac per recipe increase heat to high.

Home made peppercorn sauce. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft about 3 minutes. Add the brandy and boil for another 3 minutes.

Add beef stock and boil another 3 minutes. Finally add the cream and reduce the heat to medium. Heat through but don t allow the peppercorn sauce to boil.

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. Step 2 pour the wine into the pan turn up the heat and boil rapidly until reduced by half.

Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add shallots and minced garlic and cook them for 1 to 2 minutes until softened. Peppercorn sauce without pan drippings if you make the steaks on the bbq and still want this sauce make the recipe as follows.

Melt 1 5 tbsp 25g butter in a skillet over medium heat add 1 tbsp very finely chopped eschallots shallots the small purple onions and sauté gently for 1 minute. Then add brandy or cognac per recipe increase heat to high. Whisk 2 to 3 teaspoons 10 to 15 g of dijon mustard into the skillet and bring the sauce to a gentle bubble.

Simmer the sauce until it s as thick as you like. This could take 5 minutes for a thinner sauce to 30 minutes for a very thick sauce. Serve the classic peppercorn sauce with your favorite steak.