Sauce au poivre vert

Directions

1. 1

   Melt butter until it is foaming and then add the green peppercorn - smash the peppercorns slightly with the back of a spoon to help release the flavour. Cook for 2-3 minutes.

2. 2

   Add the brandy and flambée.

3. 3

   Add the beef stock and bring to the boil and simmer until reduced by half - this will take approx 10 minutes.

4. 4

   Add the cream and a little salt, simmer until it reduces to a nice sauce consistency approx 6-8 minutes.

5. 5

   Check for seasoning.