@matthewryle: Peppercorn sauce #sauceclassics 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. #beef #steak #peppercorn #sauce #french #classic

Matthew Ryle

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Wednesday 14 February 2024 20:00:00 GMT