I’ve always loved eating steak whether it’s rump, sirloin or fillet, but whenever I have one of these cuts always cook it medium and have it with peppercorn sauce. To make this sauce you don’t need many ingredient, and the general ingredients are:
- 2 to 3 tablespoons peppercorns
- 60g butter
- 1 shallot, minced
- 100ml brandy
- 100ml beef stock
- 60ml double cream
All you do is crush the peppercorns using a rolling pin, melt the butter in a heated pan and add the shallots and saute until soft. Once cooked nicely just add in the brandy and boil for three further minutes. Then it’s time to add the beef stock and boil for 3 more minutes and then you can add the cream.
Once heated through take it off the heat and serve. Such a simple sauce but one that’s worth learning if you’re a big steak eater.