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. 

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 (try Italian Beef Stock: Brodo Di Manzo)
• 1/2 cup crème fraîche
• 1 tsp brandy

Equipment

• 1 chef’s knife
• 1 chopping board
• 1 wooden spoon
• 1 small saucepan

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.
3. Cook on low, stirring often, until the red wine has thoroughly reduced.
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.
6. Add 1 tsp of brandy and mix again.

Serving

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

Enjoy,

PK

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