Peppercorn Sauce

Serves 2

2 shallots finely diced

2 tbsp black peppercorns

1 tbsp pink peppercorns

50ml brandy

500ml good beef stock or 300ml demi glace

50ml double cream

Steak of your choice

Garlic

Thyme

Butter

Salt

1. Toast the peppercorns for 2-3 mins over a medium low heat then crush them down

2. Rub the steak with oil and lots of salt (this will also season your sauce)

3. Sear when to form a crust then reduce heat add the garlic, thyme and butter then baste for 2-3 mins on each side. It’s impossible for me to give you an accurate time but this steak was a thick sirloin probably 400g and it took 5-6 mins plus resting

4. Pour the butter and herbs out of the pan over the steak while it rests

5. Use the same pan to soften the shallots then add the peppercorns after 2 mins add the brandy and flame it (if you want to)

6. Add the beef stock and reduce by half then add the cream and reduce again

7. Pass the sauce through a sieve to remove the chunkier bits of peppercorn this is optional

8. Finish by stirring in the butter and sherry vinegar tasting for seasoning before serving