Peppercorn Sauce
Cherie Metcalfe
Who doesn’t love a rich, creamy peppercorn sauce? This is my go-to recipe, perfect for drizzling over a juicy steak. It also makes an incredible base for a classic pepper steak pie!
Ingredients
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 2 tablespoons flour (or Fry-Yay)
- 250ml beef stock (Stock Market works well)
- 1 tablespoon brandy (optional)
- 100ml cream or milk
2 teaspoons Worcestershire sauce
- 1 teaspoon crushed black peppercorns (or Sgt. Pepper)
- Man Grind Flakes, to taste
Directions
- Melt the butter in a saucepan over medium heat. Add the shallot and garlic, sautéing until soft and fragrant.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the stock, stirring constantly until the mixture is smooth and bubbling. Add the brandy if using.
- Pour in the cream, then add Worcestershire sauce and Sgt. Pepper seasoning (or crushed peppercorns). Let it simmer gently for 5–7 minutes until thickened.
- Finish by seasoning with Man Grind Flakes to taste. Serve warm over roast meats or mashed potatoes.
