my amaing peppercorn sauce recipe!!

my amaing peppercorn sauce recipe!!
 
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This recipe was uploaded
by silva1210

 
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Ingredients

Ingredients
Method
 
  • 3 shallots - finely sliced
  • 2 tablespoons coarsely ground black peppercorns
  • 60 ml of brandy
  • 1 minced clove of garlic
  • 1 teaspoon dijon mustard
  • splash worcester sauce
  • 200 ml single cream
  • splash of oxo concentrated liquid beef stock
  • good knob of butter
  • splash olive oil
  • salt to taste if required
1. heat up a heavy bottomed pan on medium heat, then add a splash of olive oil and the butter
2.add the shallots and garlic and sautee until they start to turn light golden brown
3. add the peppercorns, splash worcester sauce and the mustard, stir everything around and cook for 30 seconds
4.add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match.
5.allow the flames to die down on their own and burn off all the alcohol. it is very important to flambee the brandy as the syrupy liquid thats left will thicken your sauce.
6. add the cream and a small splash of the liquid stock to taste, then mix everyhting through.
7.let the sauce bubble away and reduce slightly for 2 or 3 mins and VOILA!!

if you, like me, have been struggling to make a decent homemade sauce with your steak then please give this a try!!

my amaing peppercorn sauce recipe!!

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This recipe was uploaded by silva1210

 
 
try my guaranteed tasty peppercorn sauce recipe!!i thought i,d share this with you as after trying various different recipes off the web and them all ending up watery and horrible, i knocked this together tonight and it was a sure fire winner!!

Method


1. heat up a heavy bottomed pan on medium heat, then add a splash of olive oil and the butter
2.add the shallots and garlic and sautee until they start to turn light golden brown
3. add the peppercorns, splash worcester sauce and the mustard, stir everything around and cook for 30 seconds
4.add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match.
5.allow the flames to die down on their own and burn off all the alcohol. it is very important to flambee the brandy as the syrupy liquid thats left will thicken your sauce.
6. add the cream and a small splash of the liquid stock to taste, then mix everyhting through.
7.let the sauce bubble away and reduce slightly for 2 or 3 mins and VOILA!!

if you, like me, have been struggling to make a decent homemade sauce with your steak then please give this a try!!
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