Peppercorn Sauce

Preparation

1. Finely dice the onion & herbs

2. crush or finely dice the garlic
3. crush the peppercorns or give them 3-4 seconds in a spice grinder
4. Heat the oil in a pan

5. Put the onions into the hot oil, immediately reduce the heat and sauté for 3-4mins until soft

6. Add the garlic and port and simmer for further 3-4 mins

7. Add the cream, dijon mustard, peppercorns and oxo cube and stir in thoroughly

8. Add the relish, brandy, rosemary and tarragon and stir in

9. Turn down heat and simmer until steak is ready

Notes

• The finer the onion is diced the better.

Ingredients

• 2tbsp oil
• ½ small onion
• 1 clove of garlic
• 1tbsp port
• 85ml double cream
• 1tbsp dijon mustard
• 2tsp black peppercorns
• 1 beef stock cube
• 1tbsp hendersons relish
• 1tbsp brandy
• ½tsp fresh rosemary
• ½tsp fresh tarragon

Equipment

• Chopping board
• Knife
• Teaspoon
• Small pan

Nutritional Facts

• Serving size: 123.5g
• (14% / 17%)   Calories: 348kcal
• (56%)Total fat: 31g
• (65%)   Saturated fat: 13g
• (46%)   Unsaturated fat: 16.1g
•     Mono: 14g
•     Poly: 2.1g
• (16%)   Cholesterol: 48mg
•   Trans Fat: 0g
• (4%)Total carbohydrates: 11g
•   Starch: 0g
• (10%)   Sugars: 2.9g
•     Sucrose: 0.5g
•     Glucose: 0.7g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.6g
•     Galactose: 0g
• (8%)   Fibre: 1.9g
• (6%)Protein: 2.8g
• Salts
• (28%)   Sodium: 553mg
• (7%)   Potassium: 256mg