Brandy and Pink Peppercorn Sauce

Red wine and pink peppercorns are a perfect combination in a sauce served with beef roast and this sauce has the addition of Brandy.

Ingredients

1 tbls butter (20g)

½ finely sliced brown onion (65g)

1 tsp minced garlic

2 tbsp brandy

¼ cup red wine

1 tsp pink peppercorns in brine

¼ sea salt

¼ tsp black ground pepper

¼ cup cream (250ml)

Method

Place butter and sliced onions in a frying pan and fry over medium heat for five minutes or until softened. Add the garlic and fry for one minute. Add the brandy and red wine simmer until sauce is reduced by ⅓ approx. 5 minutes, add the peppercorns, salt, to taste, pepper and cream. Simmer on low heat for approx. 3 minutes. Take the sauce off the heat until your beef is cooked and has relaxed. Take all the juices coming from the beef and add to the sauce as it is being heated.

Note: After the meat is cooked add the sauce to the frying pan with juices from the steak and heat while stirring.