Peppercon sauce - for beef steak

Ingredients

• 230 ml Homemade beef stock
• 30 ml Red wine
• 30 ml Cream
• 3 tbsp Green peppercorns
• 1 tbsp Butter, unsalted
• 3 tsp Corn starch
• 2 tsp Black peppercorns
• 2 tsp Port
• 2 tsp Water
• 1 tsp Onion, peeled, grated

Method

1. In a small saucepan, melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter.
2. Add beef stock and wine, then bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol.
3. Add onion and cream then cook for another 5 minutes for the sauce to thicken slightly.
4. Whisk in cornstarch mixed in with two teaspoons chilled water.
5. Whisk for a further minute for the sauce to thicken.
6. Serve over steak.