Green Peppercorn Sauce

1. 1

   Pan fry the steak or chicken in a little oil or butter. Remove from the an and cover to keep warm.

2. 2

   Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute. Serve with the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.