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Steak with pink peppercorn sauce
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For the sauce
1 tbsp pink peppercorns, lightly crushed
200ml beef stock
2 tbsp mushroom ketchup
150ml double cream
Knob unsalted butter
2 steaks, cooked to taste
1. Lightly toast the peppercorns in a dry frying pan for 1–2 minutes until fragrant. Pour in the madeira and simmer until reduced by half. Add the beef stock and mushroom ketchup, bring to the boil then simmer until reduced by half.
2. Stir in the cream then simmer for a few minutes until thickened. Remove from the heat and whisk in the butter. Season with a pinch of sea salt.
3. Cook the steaks to taste, and serve with the sauce.
This recipe was first published in February 2014.