02
Jun
Water semi skimmed milk double cream 7 modified maize starch beef stock onion powder cracked black peppercorns garlic purée salt red pepper concentrate stabilisers xanthan gum guar gum colour ammonia caramel white pepper. Water beef stock 29 water beef extract yeast extract salt celery extract pepper extract single cream milk 15 onion cornflour brandy 1 yeast extract salt white wine vinegar beef fat green peppercorns black pepper caramelised sugar syrup butter milk.
Pour the beef stock into a pan and bring to a rolling boil add the peppercorns and worstershire sauce and a little salt to taste.
Ready made peppercorn sauce. Water single cream milk 17 double cream milk 10 onion celery brandy 3 carrot cornflour green peppercorns 2 beef bouillon yeast extract glucose water salt beef maltodextrin beef extract lemon juice chicken bouillon chicken skin water sugar chicken chicken extract chicken fat salt corn starch. Water beef stock 29 water beef extract yeast extract salt celery extract pepper extract single cream milk 15 onion cornflour brandy 1 yeast extract salt white wine vinegar beef fat green peppercorns black pepper caramelised sugar syrup butter milk. Water semi skimmed milk double cream 7 modified maize starch beef stock onion powder cracked black peppercorns garlic purée salt red pepper concentrate stabilisers xanthan gum guar gum colour ammonia caramel white pepper.
Ready to serve pepper sauce. Made with green peppercorns and cracked black pepper and enriched with real beef stock. This classic french inspired cream sauce is infused with a robust combination of green and black peppercorns and enriched with beef stock to deliver depth and complexity of flavour.
Filtered water fresh cream 17 corn starch. Pour the beef stock into a pan and bring to a rolling boil add the peppercorns and worstershire sauce and a little salt to taste. Reduce the heat and add the cream in a thin stream whisking as you do so.
Heat through without allowing to bubble and serve with a steak cooked to your liking. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft about 3 minutes.
Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes. Finally add the cream and reduce the heat to medium.
Heat through but don t allow the peppercorn sauce to boil. Crack the black peppercorns 15g in a pestle and mortar if you don t have one put them in a plastic bag wrap in a tea towel and hit a few times with a rolling pin you want to make sure that the peppercorns are cracked but do not over grind otherwise the sauce will lose its intense peppery flavour.