Green Peppercorn sauce for Steak
Green Peppercorn sauce for Steak
A rather rich, and very tasty (even if I do say so myself!) sauce to accompany steak that doesn't really take very long to prepare and really does go nicely with a ribeye steak that's been cooked to medium-rare and served up with roasted new potatoes
Stats
Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 1 small bananna shallot, finely chopped
- 1 tbsp green peppercorns
- 150ml double cream
- 2 tsp tomato puree
- 1 tbsp brandy
- 1 tsp olive oil
- 1/2 beef oxo cube, crushed
- 1/4 tsp ground black pepper
Method
- Soak the green peppercorns in a small amount of boiling water (sufficient to cover) for half an hour
- Just before taking the steaks off heat and putting them to rest, put the olive oil and shallot in a small saucepan to soften over a gentle heat
- Add the brandy and reduce for 30 seconds
- Add the tomato puree, green peppercorns, oxo cube and black pepper and stir together
- Add the cream, mix together and allow to very gently simmer for a minute
- Stir in any juices that have collected from the resting steaks along with some salt to taste