Peppercorn Sauce

Ingredients

• 1 Tbsp butter
• 1 cup salt-reduced beef stock
• 3 Tbsp green peppercorns (or whole black peppercorns)
• 2 Tsp cracked black peppercorns
• 1/8 cup white or red wine
• 2 teaspoon brandy port or sherry, optional
• 1/8 cup heavy cream
• 1 teaspoon onion powder optional
• sea salt to taste
• 3 teaspoon cornstarch or flour as thickener
• 2 teaspoon cold water

Directions

1. In a small saucepan melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter
2. Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly
3. Whisk in onion powder, if using, and flour mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken

Serve over steak

Note: You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave.

Adapted from: Wholesome Cook