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Peppercorn Sauce

Yummy pepper sauce recipe. If you have left over juice from the roast/steak add this to get a bigger depth of flavour.

Prep
Cook
Serves 4people
Ingredients
2-3
tbsp mixed peppercorns
60
gr butter
1
shallot, minced
100
ml brandy
100
ml beef stock
60
ml double cream
salt to taste
Directions
1.
Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2.
Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the peppercorns and brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
3.
Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

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