Serves: 4

Time: 10 minutes

Ingredients

• 150 ml Water
• ¾ tsp Black Peppercorns
• ½ Shallot or 1/4 Onion
• 1 pot(s) Crème Fraîche
• Beef Stock Pot

Method

1. Crush the black peppercorns. If you don’t have a pestle and mortar put them in a freezer bag and give them a whack with a rolling pin.
2. Halve, peel and very finely chop the shallot/onion.
3. Once the steak has cooked remove it from the pan to rest and turn the heat to medium-low.
4. Poor off any excess oil.
5. Add the shallot. Cook for 1 minute.
6. Add the peppercorns. Cook for 1 minute.
7. Add the water  and stir in the stock pot. Boil until the sauce has reduced by half.
8. Take your pan off the heat and stir in the crème fraîche.