Green peppercorn and brandy sauce

Green peppercorn and brandy sauce

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

This is a wonderful sauce to serve with any steak. Sure it’s a bit of an old retro-classic, but I love it! Just be careful when you add the brandy in case it flames up. If you’re feeling brave, then by all means do the cheffy flambé thing – but it’s not absolutely essential.

Ingredients

Quantity Ingredient
1 cup veal or chicken stock
1/4 cup brandy
1/4 cup green peppercorns
1/4 cup cream
salt
freshly ground black pepper

Method

  1. Bring the stock to a boil in a small saucepan. Allow it to bubble vigorously, until reduced by half.
  2. Once the steaks are cooked and rested add the brandy to the frying pan, and flambé it if you wish. Add the stock to the pan and use a wooden spoon to scrape up all the residual cooking juices. Allow it to bubble for 5 minutes, until reduced by half. Stir in the peppercorns and cream and season to taste. Pour over steaks and serve.
Tags:
Meat
Adrian
Richardson
La
Luna
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