Packed full of pepper, this sauce always delivers. The double reduction boosts its potency
Great with steaks and meats
Lightly crush the peppercorns in a pestle and mortar
Place a large frying pan on the heat and add the crushed peppercorns. They will start to crack and pop so give them a shake for a minute and remove the pan from the heat to cool down slightly
When the pan is warm place back on the heat and add the butter. Add the shallots and soften for a few minutes before adding the garlic
Add the brandy to the flame and set the vapour on fire to burn off the alcohol
Add the wine to pan and slowly simmer to reduce. You want to burn off most of thre wine. When the shallots and peppercorns resemble a jelly like consistancy, add all the stock and continue to reduce until most of the stock has gone
Add the double cream, bring to a boil and then remove from the heat
Pass the sauce through a seive and press the shallot and peppercorn solids through as well
The sauce can be stored in the fridge until needed