Peppercorn Sauce

Cuisine: British
Effort: Low
Quick: Less than 1 hour
Spice Level: Warm

Makes: 250ml, Time: 30 mins

Ingredients:

  • 1-2 tbsp crushed black peppercorns, OR, ½-¾ tsp ground black pepper
  • 40g unsalted butter
  • 1 small onion, very finely diced
  • 40ml brandy
  • 200ml beef stock (1 Knorr stock pot)
  • 100ml double Elmlea
  • 1.½ tsp Dijon mustard
  • Pinch of salt

Method:

  1. In small saucepan or frying pan; Soften onions in butter for 15 mins.
  2. Add peppercorns, brandy, Elmlea, mustard and stock.
  3. Simmer for 15 mins until thickened.
  4. Season. Serve over steak.

Print