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The Pure Stock Co – Peppercorn Sauce
Posted by
The Pure Stock Co
Posted on
1 Feb 2022
Apparently, Steak & Peppercorn Sauce is one of the most popular dishes eaten on Valentine’s Day, no surprise really as it’s a silky seductive sauce that packs a punch to stimulate the senses. However, if you want to make this a dish that will win over your partner then you’ve got to get the key ingredients right. Source your steak from a good local butcher, use green peppercorns - as they have a fruitier more subtle heat and of course it has to be proper beef stock. This is a pretty straightforward sauce to make and will complement the flavour of your steak beautifully.
Happy Cooking!
Phil Oram, Chef Owner of The Pure Stock Co
⅔ shallotsfinely sliced
25 g butter
30 g green peppercorns
50 ml Brandy
500 ml Pure Beef Stock
80100 ml double cream
1
Defrost the Pure Beef Stock in a pan on a medium heat.
2
In another pan sweat the shallots in foaming butter until soft.
3
Add the brandy and reduce to a glaze.
4
Add ½ the peppercorns and squash in the pan to maximise flavour.
5
Add the stock and reduce by two thirds.
6
Pass through a sieve, squeezing all the ingredients with a spoon.
7
Add the rest of the peppercorns and enough cream to produce a silky consistency, simmer lightly to heat through.
8
Season to taste and serve with a local steak of your choice.
Ingredients
⅔ shallotsfinely sliced
25 g butter
30 g green peppercorns
50 ml Brandy
500 ml Pure Beef Stock
80100 ml double cream
Directions
1
Defrost the Pure Beef Stock in a pan on a medium heat.
2
In another pan sweat the shallots in foaming butter until soft.
3
Add the brandy and reduce to a glaze.
4
Add ½ the peppercorns and squash in the pan to maximise flavour.
5
Add the stock and reduce by two thirds.
6
Pass through a sieve, squeezing all the ingredients with a spoon.
7
Add the rest of the peppercorns and enough cream to produce a silky consistency, simmer lightly to heat through.
8
Season to taste and serve with a local steak of your choice.
