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Ingredients
2 tablespoons green peppercorns in brine, drained and lightly crushed
4 tablespoons Cognac
Method
- Boil the peppercorns and Cognac in a saucepan until just half the liquid is left.
- Add the beef stock and double cream and simmer to a sauce consistency. Add a squeeze of lemon to sharpen and season with a pinch of salt.