Peppercorn-sauce

Peppercorn sauce for steak

This rich and creamy sauce goes brilliantly with an Extra Special Aberdeen Angus Sirloin Steak

By , 18 May 2018

(8 votes)

Peppercorn sauce for steak
  • 15 Mins

  • Serves: 4

  • Price: 16p per serving

Nutritional Info
Each 83g serving contains
  • Energy

    368KJ

    88KCAL

    4%
  • Fat

    9.1g

    med

    13%
  • Saturates

    5.6g

    high

    28%
  • Sugars

    0.7g

    low

    1%
  • Salt

    0.22g

    low

    4%
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 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
Method
  • 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.