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Black Peppercorn Sauce for Steak
| 1 tsp Ceylon black peppercorns | Toast peppercorns, low heat, 4–5 min | Crush peppercorns | Season with salt & parsley, serve |
| 25 g / 1 oz unsalted butter | Melt butter with peppercorns, 2–3 min | ||
| 1 tbsp Pommery Dijon mustard | Simmer with stock, cream & mustard until coated | ||
| 250 ml / 8 fl oz double cream | |||
| 100 ml / 3.5 fl oz fresh beef stock | |||
| 50 ml / 1.7 fl oz Cognac or Armagnac | Flambé with Cognac | ||
| 1 tbsp chopped parsley | |||
| Sea salt to taste |
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