Green Peppercorn Sauce

Preparation info

  • Makes

    200 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A sauce for steak.


  • 2 tablespoons green peppercorns in brine, drained and lightly crushed
  • 4 tablespoons Cognac


  • 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.