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Accompany your perfect steak with this classic peppercorn sauce or check out our recipes for cheese sauce, white sauce, chimichurri sauce, blue cheese sauce and romesco sauce.

Ingredients

  • a knob butter
  • 1 long shallot, finely chopped
  • 1½ tsp whole black peppercorns, crushed
  • 1 tbsp red wine vinegar
  • 100ml strong beef stock
  • 100ml double cream
  • 1 tsp Dijon mustard

Method

  • STEP 1

    Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.

  • STEP 2

    Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.

  • STEP 3

    Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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