I’m over at With Some Grace today, banging on about how I’m making middle age my bitch. Except, you know, I’m actually not. At least I make a kick-arse peppercorn sauce. Pop over and read all about my tour de turd.
kick-arse peppercorn sauce
This sauce is perfect for steak. Cook your steaks first - cover them to keep them warm, then make the peppercorn sauce in the same pan - don’t wash it though, you’ll want to include all the meaty flavour in your sauce.
3 teaspoon tinned green peppercorns & juice
2 cloves garlic
2 teaspoon seeded mustard
¼ dry sherry
½ cup cream
½ teaspoon cornflour (optional)
Finely chop the garlic with a pinch of salt. The salt will help make sure all the garlicky goodness stays in the garlic and not on your chopping board.
Add the garlic and the peppercorns to the pan you cooked your steak in. Using the back of a fork, squish the peppercorns until they burst. Add the mustard. Cook over a low heat until the garlic starts to caramelise and the juice from the peppercorns has entirely reduced.
Deglaze the pan with the sherry, stirring to make sure you lift all the bits that are stuck to the bottom of the pan. If any juice has run out of your steaks, add it to the pan too. When the sherry has reduced, add the cream and stir to combine. At this point, you can thicken the sauce with a little cornflour, if you prefer a thicker consistency.
are you making middle age your bitch?
how do you like your steak?