Home-made Peppercorn Sauce for Steak

Having two delicious looking fillet steaks to cook for dinner last night, my mind was in a whirl with different way to cook it. And after much consideration I decided that myself, like most people, just like a steak to be a steak. Pan fried, medium rare, with chips, peas and a perfect sauce on the side.

Peppercorn sauce has long been my favourite and I have tasted many types (from the sublime to the ridiculous!). This is the one we make at our house.

Ingredients:

1/2 onion, finely chopped
2 tbsp. whole black peppercorns
1 tsp. oil
25ml sherry (we used sweet, but you can use dry if liked)
75ml brandy
25ml beef stock (cube is fine)
large pinch ground black pepper
50ml double (heavy) cream


In a small bowl, mix the brandy and sherry together. Sweat the onions and the peppercorns on a low heat for ten minutes until onions cooked and peppercorns slightly softened. Pour half of the brandy/sherry mix into the pan and put the other half in a ladle, which has been warmed over the flame. Set light to the ladle full of alcohol and add to the pan to flambé. Be careful! When the flames subside, add the stock and ground pepper. Stir well.

On a medium heat simmer to reduce by half and then add the cream. Stir through. If making steaks at the same time, the steaks should be resting in foil beside you. I tend to pour the resting juices from the meat into the sauce, which ties the flavours in beautifully.

Serve the steak with the sauce on the side. Delicious!