Recipes
Pepper Sauce
There is nothing as nice as a creamy pepper sauce on a steak. I found this recipe on Youtube and have added it to my list of Go to Recipes as it really is very tasty, and not difficult to make.
A nice thing that I found is this can be frozen, even though it contains cream.
Ingredients
- 1 Onion finely diced (some diced leek also adds to the flavour)
- 3 tsp Peppercorn partially crushed
- 2 tots Brandy
- ¾ cup Beef stock
- 1 tsp Worcestershire Sauce
- ½ cup Cream
Method
Crush the peppercorns by bashing them in your mortar with the pestle. Swirl the mortar around every so often to find the uncrushed peppercorns (a bit of physics: being heavier, they will move to the outside and start rolling around the outside with your swirling action).
The crushed peppercorns
Fry the onions and peppercorns in a bit of olive oil until the onions start turning a golden brown
Frying the onions and peppercorns
Add the brandy and allow to simmer for a few minutes (here I have also added half a chopped leek).
Pepper and onions simmering in the brandy
Add the beef stock and Worcestershire sauce, bring to the boil then reduce the temperature and allow to simmer until the liquid has reduced.
Simmering to reduce the liquid
While simmering, stir the mixture and tap on the coarser pieces of onion to mash them. Ideally, you would like a smooth sauce.
Reduced liquid with much finer onion
Once the liquid has reduced by about half, add the cream and mix well.
Cream added
Simmer until the sauce reaches the consistency you require.
Served on steak with potato wedges, mushrooms and leeks
Enjoy!
(14 August 2023)
