I only ever make this sauce when we have steak because you make it in the same pan in which you cooked the steaks. It can be made while the steaks are resting
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Ingredients
- 1 shallot finely chopped
- 50 ml brandy
- 200 ml good quality beef or chicken stock
- 70 ml double cream
- 1 tbsp peppercorns (I used a mix of black and green) lightly crushed
Instructions
- The video will help you see how by how much you need to reduce.
- Using the same pan in which you have cooked your steaks, turn the heat to high and drop in the shallots, stir and cook for a minute or two.
- Splash in the brandy, and scrape all the bits which are stuck on the bottom of the pan. Reduce by two thirds then add the stock along with any resting juices from the steaks and reduce again by half.
- Add the cream and crushed peppercorns and reduce a little again, craping the sides of the pan to get all the lovely caramelised bits until it starts to thicken
Nutrition
Calories: 118kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 80mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 273IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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