Peppercorn sauce

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Cooking time: 10 min

Servings 1

Peppercorn sauce is a classic for serving with steak – beef stock adds a savory richness to balance the peppery notes. Best sauce for your dinner evenings! It is simple to cook and does not require any effort. Any hostess can handle!

Butter

3,4 fl. oz
Shallot, finely chopped

1 pcs.
Whole black peppercorns, crushed

tsp.
Red wine vinegar

1 tbsp.
Strong beef stock

3,4 fl. oz
Double cream

3,4 fl. oz
Dijon mustard

1 tsp.

Calories

382 kcal
Protein

10 g
Fat

25 g
Carbohydrates

2 g

Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes. Stir in the peppercorns and red wine vinegar.
Turn up the heat to high and boil until the liquid has almost completely evaporated.
Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.