Ingredients
3 Shallots – finely sliced
2 tablespoons coarsely ground Black Peppercorns
60 ml of Brandy
1 minced clove of Garlic
1 teaspoon Dijon Mustard
splash (and a half) of Worcester Sauce
200 ml Single Cream
splash of oxo concentrated liquid Beef Stock
good knob of Butter
splash Olive Oil
Salt to taste as required
Preparation Method
Heat up a heavy bottomed pan on medium heat, then add a splash of olive oil and the butter.
Add the shallots and garlic and sautee until they start to turn light golden brown.
Add the peppercorns, splash worcester sauce and the mustard, stir everything around and cook for 30 seconds.
Add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match. Allow the flames to die down on their own and burn off all the alcohol (it is important to flambee the brandy as the syrupy liquid thats left will thicken your sauce).
Add the cream and a small splash of the liquid stock to taste, then mix everything through.
Let the sauce bubble away and reduce slightly for 2 or 3 mins – that’s all there is to it?
This is an exceptional pepper sauce – a recommendation from someone who wouldn’t normally mess around with a good steak!!
Ormside Kitchen 