Green Peppercorn Sauce
1TB Olive Oil
1 Small Brown Onion Finely Diced
1 Clove Garlic Minced
100ml Beef Stock
2TB Green Peppercorns
Salt and Pepper
In a small saucepan cook the onion and garlic in the olive oil until slightly golden.
Add the brandy (be careful it will probably flare up briefly), beef stock and green peppercorns and reduce by half.
Add the cream and reduce over a low heat until thickened. Season with salt and pepper.
Chefs Tips: Seal your steaks really well in a fry pan first and use the same pan to make your sauce. The meat juices will improve the flavour of your sauce enormously!