Chef Adam Byatt shares his recipe for easy peppercorn sauce with brandy. Juicy steak with rich and creamy peppercorn sauce is the perfect partnership.
Adam says: “This is great made in the same pan used to sear the steak – the leftover juices add loads of flavour. Let the pan cool before you make the sauce.”
Loved this dish? Check out Adam’s incredible chicken curry.
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Ingredients
- Butter or vegetable oil (optional, see step 1)
- 1 heaped tsp black peppercorns, roughly crushed
- 2 large shallots, finely chopped
- 2 garlic cloves, finely grated
- 2 thyme sprigs, leaves picked
- 200ml brandy
- 250ml brown chicken stock or beef stock (see Know-how)
- 2 tsp Worcestershire sauce
- 250ml double cream
- 20g green peppercorns from a jar, drained
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Method
- There should be enough fat left in the pan if you’ve just cooked a steak, but add a little more butter or oil if it needs it. Add the crushed black peppercorns and toast over a low heat for 1-2 minutes.
- Add the shallots and cook for a few minutes until softening. Add the garlic and cook gently for 30 seconds or so until you can smell it, then add the thyme.
- Add the brandy and, using a long match/lighter, carefully set it alight (see Know-how). Once the flames die down, let it bubble and reduce completely.
- Add the stock, turn up the heat and bring to a simmer. Reduce by two thirds (about 8 minutes). Add the Worcestershire sauce and cream, turn the heat down and simmer genty for 5 minutes. Add the green peppercorns, then season to taste with salt.
Nutrition
- 278kcals Calories
- 21g (13g saturated) Fat
- 1.9g Protein
- 1.6g (1.5g sugars) Carbs
- 0g Fibre
- 0.3g Salt
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