Whisky peppercorn sauce

Name: Whisky peppercorn sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tsp black peppercorns; 1½ tsp white peppercorns; 25 g unsalted butter; 2 shallots, finely chopped; 1 bay leaf; 2 clove/s garlic, finely grated; 150 ml whisky; ¼ tsp Worcestershire sauce; 200 ml fresh beef stock; 100 ml double cream

Two classics, combined! This really is the best of both worlds: creamy and boozy from the whisky, with an added hum of heat thanks to the peppercorns.

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Serves4
CourseAccompaniment
Prepare10 mins
Cook20 mins
Total time30 mins

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1½ tsp black peppercorns
1½ tsp white peppercorns
25g unsalted butter
2 shallots, finely chopped
1 bay leaf
2 clove/s garlic, finely grated
150ml whisky
¼ tsp Worcestershire sauce
200ml fresh beef stock
100ml double cream

Roughly crush the black and white peppercorns using a pestle and mortar. Melt the butter in a frying pan over a medium heat, then add the crushed peppercorns, the shallots and bay leaf. Cook until the shallots have softened but not coloured (about 5 minutes), then stir in the garlic and cook for a minute or so, stirring frequently.
Pour over the whisky and let it bubble down until reduced by ½. Add the Worcestershire sauce and stock, then reduce by ½ again. Remove the sauce from the heat and stir in the cream; season and drizzle over steak while warm.

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