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    Peppercorn Sauce

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    Peppercorn Sauce

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes

    Serves: 4

    Ingredients

    1 tbsp rapeseed or sunflower oil
    1 medium shallot, finely chopped
    1 clove garlic, crushed or finely grated
    1 tbsp black or green peppercorns
    2 tbsp brandy
    500g pot fresh Cooks’ Ingredients Beef Stock
    100ml whipping cream
    2 tsp Dijon mustard  

    Method

    1. Heat the oil in a medium-sized saucepan over a medium heat. Add the shallot with a pinch of fine sea salt and fry gently for 5 minutes until softened and very lightly browned. Add the garlic and continue to cook for a further 1-2 minutes, taking care not to let the garlic burn.

    2. Add the peppercorns and fry for a further 1-2 minutes, then stir in the brandy and let it reduce to a syrupy consistency.

    3. Pour the stock into the pan, bring to the boil and reduce it down to half of its original volume. This will take about 10 minutes. Stir in the cream and mustard. Simmer the sauce and let it reduce further, until creamy and pourable, approx. 20 minutes. Season to taste and serve hot. Alternatively, let it cool, then cover and chill for up to 2 days.  

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