Peppercorn sauce

20 min

A rich pan sauce of shallots and green peppercorns reduced with brandy, wine and stock, finished with cream.

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15 g butter	Fry shallots & peppercorns, 5 min	Add brandy, reduce to almost nothing	Add wine, boil until halved	Add stock, reduce by two-thirds, 5 min	Stir in cream, thicken slightly
2 large shallots, finely chopped
3 tsp green peppercorns in brine, drained
45 ml brandy
100 ml red wine
200 ml good-quality beef stock
60 ml double cream

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