Print Green peppercorn sauce
Equally good with steak or a roast
Ingredients
- 2 heaped tbsp shallots, finely chopped
- 1 tbsp olive oil
- 100ml white wine
- 150ml beef stock
- 2 tsp green peppercorns in brine, drained & rinsed
- 1 tsp Dijon mustard
- 3 tbsp double cream
Method
- Fry the shallots in the oil for 5 minutes until soft. Add the wine and beef stock to the pan and allow to bubble until reduced by half.
- Reduce heat to medium, add the peppercorns, then whisk in the mustard and cream.
- Continue to simmer for 2-3 minutes until the sauce is slightly thickened and glossy.
