Creamy Peppercorn Steak Sauce
Serves 6 5 min prep 15 min cook
A rich cream sauce loaded with cracked black peppercorns, perfect over steak straight from the braai.
Ingredients
- 30 g butter
- 1 tbsp cracked black peppercorns
- 250 ml fresh cream
- 125 ml beef stock
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- salt to taste
Method
- Melt the butter in a saucepan.
- Add the peppercorns and cook briefly.
- Add the stock and simmer until reduced by about one third.
- Stir in the cream, mustard and Worcestershire sauce.
- Simmer gently until thickened.
- Season and serve hot.