Green Peppercorn Sauce
A French classic! Serve with a perfectly grilled steak and pommes frîtes for an elegant ‘pub meal’ at home. After you have cooked your meat, use the same frypan tto make the sauce. The meat juices will add a wonderful flavour.
50 g butter
1 onion, finely diced
1 teaspoon garlic, finely chopped
100 g green peppercorns
300 ml red wine sauce (see recipe also in sauces and sides)
500 ml cream
Sea salt and white pepper, to season
Place a saucepan over low heat. Melt the butter, add the onion and
garlic, sauté for 5 minutes. Add the green peppercorns, cook for another
5 minutes. Add the red wine sauce and cream, simmer gently, reducing
the liquid by half. Season to taste. The sauce can be strained through
a sieve or served with the peppercorns.