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Gary Rhodes

Green Peppercorn Sauce

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Preparation info
  • Makes

    200 ml

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A sauce for steak.

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.
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