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peppercorn sauce

25 Mins

10 minutes Prep Time 15 minutes Cook Time 2 Servings

Nutrition Facts

Calories
116

Protein
1.7g

Fats
7.7g

Carbohydrates
5.6g

1 tsp butter
1 large shallots, finely chopped
1 ½ tsp green peppercorns, drained
120ml beef stock
60ml red wine
2 tbsp double cream
Salt to taste

STEP 1

In a frying pan add butter and place it on medium heat. Once the butter melts, add chopped shallots and sauté for one to two minutes until they turn translucent.

STEP 2

Add peppercorns and sauté for 4 to 5 minutes. increase the heat and pour red wine to deglaze the pan. Once it is reduced to half, pour the beef stock and stir.

STEP 3

Let it cook for about 5 minutes until it is reduced to two-third.

STEP 4

Reduce the heat a bit and add heavy cream. Stir and let it simmer until it thickens up. Season with salt and serve.

Products used to make this recipe

2 Piece Frying Pan Set

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Ingredients

1 tsp butter
1 large shallots, finely chopped
1 ½ tsp green peppercorns, drained
120ml beef stock
60ml red wine
2 tbsp double cream
Salt to taste

Method

STEP 1

In a frying pan add butter and place it on medium heat. Once the butter melts, add chopped shallots and sauté for one to two minutes until they turn translucent.

STEP 2

Add peppercorns and sauté for 4 to 5 minutes. increase the heat and pour red wine to deglaze the pan. Once it is reduced to half, pour the beef stock and stir.

STEP 3

Let it cook for about 5 minutes until it is reduced to two-third.

STEP 4

Reduce the heat a bit and add heavy cream. Stir and let it simmer until it thickens up. Season with salt and serve.