Peppercorn Sauce receipe anyone?

Pink.

Hi trulymadly,

I always use ground peppercorns as my husband doesn't like biting into them, but my recipe is possibly too creamy for you as we enjoy it with plenty of cream. You can see mine and other Old Stylers recipes on this thread:

Peppercorn Sauce receipe anyone?

I'll add your thread to that one later, when you've had more replies, to keep the recipes together.

Pink

hotcookie101

I made one the other day from a book called "grillhouse" by ross dobson, it was a green peppercorn sauce,and it does have cream, but you can add less.

Basically heat butter with some oil to a HOT pan (almost smoking) cook your steaks for as long as you want (1-2mins per side for rare-yum) then remove to rest, add 1 finely chopped garlic, cook for a few seconds, then add tbsp flour, scraping up all the yumminess from the bottom. Add 125mls white wine, cook for a minute, add 125mls beef stock, and 2tbsps green peppercorns in brine, Bring up to boil, then lower heat and cook for 2 minutes approx, add 60g double cream (here I reckon you could get away with less-I think I used 1tbsp) and stir.
It says to put the steaks back in, but I didn't bother. It was really delicious, with asparagus and "ultimate" dauphinoise
The green peppercorns in brine aren't bitter, but there is a lovely hot "pop" when you eat them!

MaggieBaking

Are you adding a dash of brandy to the sauce? It really does make a nice difference and takes out the "creaminess" a bit if you know what I mean

If you're still struggling - I'm pretty sure you can buy a packet mix?

billywhizz

Try cooking the peppercorns with the steaks, rather than adding them after, and brandy as Maggie said.