Sort ingredients
dan78
QR Code
Listen
Pdf
After cooking your steak, add the butter to the pan and gently heat until it slightly browns.
Add in the finely diced shallot, cook for a minute and then add the minced garlic.
Add in the crushed peppercorns
Add the cognac to the pan and flame to burn off some of the alcohol.
Add the beef stock, double cream and mustard.
Add fresh peppercorns if using.
Reduce for 10 minutes until glossy.
Optionally grate in some fresh horseradish
I'm now in the camp of people that like to pass this through a fine sieve before serving, but you could serve without straining for sure.