Peppercorn Sauce

Steak sauce

4 tsp black peppercorns

1 tbsp 15g unsalted butter

½ tbsp sunflower oil - if you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.

2 shallots - peeled and chopped finely

¼ tsp salt

3 tbsp brandy

180 ml (¾ cup) beef stock

1 tsp Worcestershire sauce

120 ml (½ cup) double (heavy) cream

Directions at kitchensanctuary.com

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