Peppercorn Sauce

Cooking time: 30 mins

SERVES: 4

Ingredients

-3 cloves cracked garlic (grated)

-1 tbsp Black Peppercorns (freshly ground)

- 1tbsp Pink Peppercorns (freshly ground)

-Flaked sea salt (to taste)

-2 shallots. (finely diced)

-1 Sprig of thyme

- 1tbsp butter

-100g cognac

-300g double cream.

-400g beef stock.

Method

-Sauté your shallots and garlic with a pinch of salt, before adding the ground peppercorns.

- Continue to cook for a few minutes before flambéing with cognac. OR cook the cognac down if you prefer a flame free option.

- Add the fresh thyme, then the beef stock and double cream.

- Now reduce for around 10 minutes, stirring occasionally until you are happy with the consistency. you're looking for the perfect, glossy pouring sauce.

- Once reduced, finish with a TINY trickle of raw cognac or a squeeze of lemon juice to lift the sauce.

- Check you are happy with the seasoning, serve... and ENJOY!