Looking for dishes to go with your peppercorn sauce recipe? Here’s 5 dishes to try
peppercorn sauce25 Mins
- 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
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.
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.
Let it cook for about 5 minutes until it is reduced to two-third.
Reduce the heat a bit and add heavy cream. Stir and let it simmer until it thickens up. Season with salt and serve.