Creamy Peppercorn Sauce

 

• Cook steak to your taste, then remove and rest while you make the sauce
• Make sauce: In the same pan, fry a shallot, add brandy or cognac, simmer rapidly for 1 minute until the alcohol smell is gone;
• Add beef broth/stock, and simmer rapidly until it reduces by half (intensifies the flavour);
• Stir through cream and crushed peppercorns. Serve over steak!