Green Peppercorn Sauce

by Matthias Schmitt

Perfect for steak


1 tsp butter
½ shallot, finelt diced (optional)
2 tsp green peppercorns (in brine)
1 tbsp whisky
1 garlic clove, crushed to a paste with salt
1 tsp fine Dijon mustard
100ml whipping cream

Green Peppercorn Sauce


1. Use the pan in which you cooked the steaks, remove any remaining fat with kitchen paper - don't wipe out the crusty bits.

2. Add the butter and shallots to the pan, allow it to froth and add the green peppercorns.

3. Partially squash some of them into the butter using the back of a wooden spoon, and then stir in the whisky and garlic (there is no real need to flame the alcohol).

4. Allow to combine for a few moments and then whisk in the mustard and cream until all is smooth.

5. Simmer gently - continuing to whisk occasionally - until the copious amount of bubbles begin to reveal an increasingly brown tinge, and the sauce is a creamy consistency, perfect to coat a steak nicely.

* To check your steak is cooked to your preferred level of doneness, use the press test, as explained in this guide, complete with ‘how-to’ video – here.

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