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1
Finely dice the shallot and the garlic.
2
Coarsely grind the peppercorns with a pestle and mortar.
3
Melt the butter in a non-stick frying pan over medium heat.
4
Once melted and foamy, add the finely chopped shallot and garlic to the pan and coat them in the hot butter.
5
Add the cracked black peppercorns to the pan, mix together, turn down the heat to low, and slowly cook for 10 minutes until the shallots are soft, stirring often.
6
Add the red wine to the pan, increase the heat to medium, and bring it to a steady simmer.
7
Reduce the red wine by half.
8
Add the mustard and mix it in.
9
Once the liquid is reduced, add the beef stock, bring to a steady simmer, and reduce by half once more.
10
Once the beef stock has reduced, add the cream and blend it in. Your sauce should now start to thicken.
11
Test for seasoning at this point.
12
Add the cognac / brandy (optional) and mix it in.
13
Cook for 1 minute, transfer to a cream or gravy boat, and serve with any meat, especially roast chicken, prawns, and, of course, beef steaks.
14
Enjoy.
Method
Ingredients
1 Banana Shallot (finely chopped)
2 Cloves Garlic (finely chopped)
30g / 1oz Butter (unsalted)
8g / 1tbls Black Peppercorns (freshly cracked)
75g / 75mls Red wine or Marsala
200g / 200mls Beef stock (hot)
125mls Double / Heavy Cream
6g / 1tsp English or French Mustard
6g / 1tsp Cognac Brandy (optional)
Salt to taste
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