Peppercorn sauce
Ingredients
- 15 g butter
- 230 ml beef stock
- 3 tbsp green peppercorns
- 2 tsp cracked black peppercorns
- 30 ml red wine
- 30 ml cream
- sea salt to taste
- 3 tsp cornflower
- 2 tsp cold water
Instructions
- Melt the butter in pan over a medium heat
- Add the green and black peppercorns and stir.
- Add the wine and the stock, bring to a simmer.
- Simmer for five minutes until reduced.
- Add the cream and cook for five minutes until thickened
- Mix the cornflour with the water and add to the sauce.
- Stir for another couple of minutes until the sauce thickens