One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche

20181014 peppercorn sauce red wine
Steps
  1. Making the sauce (~15 minutes)
  2. Serving
Ingredients
  • 1 small handful of parsley, finely chopped
  • 1 small handful of spring onions (green tops only), sliced
  • 1/4 tsp garlic powder
  • 1 Tbsp green peppercorns
  • 1/4 cup red wine (I used a Merlot)
  • 1/2 cup beef stock
  • 1/2 cup crème fraîche
  • 1 tsp brandy
Equipment
  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 small saucepan
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Making the sauce
  1. Chop the small handfuls of parsley and spring onion tops. 
  2. Add to the saucepan along with the 1/4 tsp garlic powder, 1 Tbsp green peppercorns and the 1/4 cup of red wine.20181014_153933(0)
  3. Cook on low, stirring often, until the red wine has thoroughly reduced.20181014_154921
  4. Add the 1/2 cup beef stock and 1/2 cup crème fraîche.
  5. Mix everything well and simmer until you get the consistency you desire.20181014_155256(0)
  6. Add 1 tsp of brandy and mix again.20181014_155640
Serving

I served the sauce over a pork rack replete with crackling, steamed vegetables and Yorkshire puds.

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Enjoy,

PK


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