Ingredients

The following ingredients have 4 Servings
  • 1 tbsp butter
  • 2 large shallots , finely chopped
  • 3 tsp green peppercorns , in brine, drained
  • 3 tbsp brandy
  • 100ml red wine
  • 200ml good-quality beef stock
  • 4 tbsp double cream

Instruction

  • Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
  • Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.