Green Peppercorn Sauce for steaks

A good piece of beef is a pleasure that is hard to describe. If a fabulous fillet of beef, or a rib eye steak is seasoned and cooked well it does not require a sauce to be enjoyed. However, a side green peppercorn sauce is a fine accompaniment, or for a lesser cut of beef it can save the day. Here is a simple recipe to create a cultured and flavoursome sauce that will treat you palette and wow your diners.

Ingredients

1 heaped tsp of green peppercorns
1 shallot (or half a small onion)
150ml double cream
2 tsb of Coleman's English mustard
Steak juices
2 tbsp brandy

Method

1. Using the pan in which you've cooked your steaks add the finely diced shallot or onion and cook while the pan is still hot.
2. The onion will brown quickly so keep stirring and add the brandy.
3. After a matter of seconds and the green peppercorns and using the back of the spoon or spatular gently crush them.
4. Add the cream and mustard and reduce the heat to low and simmer, while constantly stirring, for five minutes.
5. If possible add the juices that have come from the beef steaks that have been resting on a plate.

Enjoy with your streak of choice - my recommendation is a rib eye steak smothered in cracked black peppercorns.

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