Peppercorn Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
A lovely sauce to accompany steak.
  • 3 shallots, finely sliced (use small onions if shallots are unavailable)
  • ½ tsp coconut oil
  • 2 tbs peppercorns, bashed up in a pestle and mortar
  • 60ml brandy (optional)
  • 3 minced cloves garlic
  • 2 tsp dijon mustard
  • splash worcester sauce
  • 200ml double/single cream
  • 100ml beef stock (organic cube/homemade)
  1. Heat a heavy bottomed frying pan on a medium heat
  2. Add the coconut oiled once melted add the sliced shallots and garlic.
  3. Add 4-6 tbs water and steam fry till the water has evaporated and the shallots have softened and turned lightly brown
  4. If using add the brandy keep the heat high till the brandy has reduced by half, lower the heat to a low flame.
  5. Add the peppercorns, worcester sauce and mustard, stir.
  6. Add the cream stirring constantly till fully combined then gently add the stock till fully incorporated
  7. Pour into a gravy boat and use immediately
Recipe by HEALTHY-CHEF at