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  • Peppercorn sauce by Barry Horne

    Peppercorn sauce by Barry Horne

     

    There is nothing more simple yet satisfying, at the end of a busy week, than opening a bottle of wine and treating yourself to your favourite steak.

    Cooked to perfection with a simple side dish, this peppercorn steak sauce recipe can elevate your meal to another level. It's simple, fast and completely delicious!

    (Serves 4)


    Ingredients:

    1tsp butter

    1 shallot

    1 clove of garlic

    1 pack veal jus

    1 shot brandy

    250ml double cream

    1tsp coarse black pepper

    salt


    Method:

    Finely dice your garlic and shallot, add to a medium saucepan with the butter and a pinch of salt and cook on a medium heat to soften.

    After 3-4 mins, when it has softened, add the black pepper and cook for 30 seconds to 1 minute. Pour in the brandy and flame it to cook out the alcohol.
     
    Once that is done add the veal jus and reduce by half. When reduced add the cream, bring to the boil and lower the heat.
     
    Cook for another two minutes, season to your liking and pour over your cooked steak

     

    For this recipe use any steak of your preference, speak to one of our expert butchers to help guide you to your perfect steak. The steak featured in the image above is a grass-fed bone-in rib eye.

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