Peppercorn Sauce
Yield: Approximately 1 cup of sauce
Ingredients:
- 1 tablespoon whole black peppercorns, crushed
- 1 tablespoon butter
- 2 small shallots, finely diced
- 1 clove garlic, finely diced
- ¾ cup (180ml) beef stock
- ¾ cup (180ml) double cream (heavy cream) at room temperature
- 1 teaspoon Worcestershire sauce
- Salt, to taste
Instructions:
- Prepare the Pan: If you've just cooked steak, keep the pan with its juices; otherwise, melt the butter over medium heat.
- Sauté Aromatics: Add the finely diced shallots to the pan and cook until they become soft and golden. Stir in the garlic and crushed peppercorns, cooking for about 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the beef stock, scraping up any bits stuck to the pan. Stir in the Worcestershire sauce. Reduce the heat and let the mixture simmer for a few minutes to reduce slightly.
- Add Cream and Finish: Pour in the double cream, stirring continuously to combine. Let the sauce simmer gently until it thickens to your desired consistency.
- Serve: Remove from heat and serve the sauce warm over steak, chicken, or vegetables.
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