September 17, 2020

Peppercorn sauce by Barry Horne

By Tom Gibson
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)

1tsp butter
1 shallot
1 clove of garlic
1 pack veal jus
1 shot brandy
250ml double cream
1tsp coarse black pepper

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.