Add the stock to a saucepan, bring to the boil and cook until reduced by half.
Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.
Stir and bring to the boil over a high heat.
Season with salt and cook until it reaches the consistency of pouring cream.
Stir in the parsley.
https://www.donaldrussell.com/peppercorn-sauce.html?___store=default29229Black Peppercorn Saucehttps://www.donaldrussell.com/media/catalog/product/r/d/rd889dt-1.jpg0.00GBPInStock/Recipes & guides/Accompaniments/Sauces for steak/Recipes & guides/Recipes/Steak RecipesPerfect for steak A black peppercorn sauce recipe for steak, full of cream and spices to enhance the meat. For a black pepper sauce recipe without alcohol, just omit the brandy - it still tastes excellent.recipe-£0.00 per kgGBP5kgNo1NoFood/r/d/rd889d.jpgMatthias Schmitt100ml beef stock|½ garlic clove, crushed|2 tbsp brandy|1 tbsp Worcestershire sauce|1 tbsp Dijon mustard|150ml double cream|½ tsp crushed black peppercorns|2 tbsp chopped fresh parsleyAdd the stock to a saucepan, bring to the boil and cook until reduced by half. |Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. |Stir and bring to the boil over a high heat. |Season with salt and cook until it reaches the consistency of pouring cream. |Stir in the parsley.Shop Pavé RumpNoNohttps://www.donaldrussell.com/media/catalog/product/r/d/rd889dt_2.jpghttps://www.donaldrussell.com/media/catalog/product/r/d/rd889dt.jpghttps://www.donaldrussell.com/media/catalog/product/r/d/rd889d.jpg