Peppercorn sauce for steak
- 25g unsalted butter
- 1 shallot, finely chopped
- 1tbsp black peppercorns, crushed
- 1tsp coarse-grain mustard
- ½ reduced-salt beef stock cube, made up with 200ml boiling water
- 75ml single cream
Melt the butter in a small frying pan over a medium heat.
Add the shallot. Cook for 6-8 mins, stirring regularly, until softened.
Stir in the peppercorns and mustard.
Add the stock and simmer for 5 mins, or until thickened.
Pour in the cream and heat through, making sure the sauce doesn't boil. Serve with steak.