Parmesan Peppercorn Sauce
This twist on the classic peppercorn steak sauce stills packs a punch but with the added creaminess of parmesan – It's difficult to stop going back for more!
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Ingredients
- 1 sprig of rosemary
- 20 g unsalted butter
- 500 ml beef stock
- 25 g grated parmesan
- 1 large shallot
- 2 cloves garlic
- 100 g double cream
- 20 g black peppercorns
Instructions
- Prepare by finely dicing the shallot, crushing the garlic, finely chopping the rosemary and crushing the black peppercorns using a freezer bag and a rolling pin. Note: be careful not to grind the peppercorns too finely otherwise you'll lose both flavour and texture.
- Fry the garlic, shallot and rosemary in the butter for 3-4 minutes until they start to soften.
- Then, add the beef stock and bring to the boil.
- Add the peppercorns and simmer for around 15 minutes. You'll want the liquid to reduce by about half.
- Take the sauce off the heat and stir in the cream and parmesan until it is completely melted and combined.
- Serve hot over a freshly grilled steak. This sauce is also wonderful on portabello mushrooms for vegetarians.
Notes
To make the meal less stressful, make the sauce the night before and place in the fridge. For best results heat in a pan a few minutes before serving.
Nutrition (per serving)
Calories: 193kcal
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