Peppercorn sauce

• butter↗1 tbsp tbsp
• large shallots↗2

  finely chopped

• green peppercorns↗3 tsp tsp

  in brine, drained

• brandy↗3 tbsp/45ml tbsp/ml
• red wine↗100ml/3½fl oz ml/fl oz
• good-quality beef stock↗200ml/7fl oz ml/fl oz
• double cream↗4 tbsp/60ml tbsp/ml

Step-by-step instructions

1. 1

   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.

2. 2

   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.