Simple Peppercorn Sauce

Serves: 4

Time: 10 minutes


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


  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.