Green peppercorn sauce

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and crushed
3 sprigs fresh thyme, leaves only
250ml brandy
Beef stock
500ml single cream
30g grainy mustard
60g green peppercorns in brine, drained, brine reserved
A good sauce for beef or steak.

1) Add olive oil to roasting tin after removing beef. Add shallots, garlic, and thyme and saute for 1 to 2 minutes.

2) Take off the heat, pour in brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half.

3) Strain out solids, then stir in cream and mustard.

4) Reduce by half again, then turn off the heat and add green peppercorns.

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