Peppercorn sauce
This classic pan sauce is one of the most famous. Piquant green peppercorns in a rich creamy meat jus.
Steak au poivre (2 portions)
2 Sirloin steaks
1 Shallot (diced)
1 Garlic (diced)
30g Green peppercorns
30g Butter
100ml Cognac
200ml Beef sauce
100g Double cream
Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan.
Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.
Cook the shallot and garlic first, followed by the green peppercorns.
Next, flambe the Cognac. Add all the remaining ingredients.
Carve the steaks.
Plate up and cover in peppercorn sauce.
Red wine jus (1L)
1kg Beef trims
100g Shallot
25g Garlic
5 Thyme
1 Bayleaf
375ml Port wine
375ml Red wine
1L Beef stock
1L Brown chicken stock
Roast the beef in a large pan, you want it to be caramelised all over. Once nicely browned, add the shallots and garlic and colour.
Add the herbs and cook for a minute.
Add the alcohol and reduce by half, follow with the stocks (make sure you buy good quality) reduce by half again.
Strain the sauce through a sieve and reduce the finished sauce to your desired consistency.
