We have teamed up with Bo Tree (we met them at Taste of London) who grow the world's finest peppercorns from their small family owned farm in Cambodia, to produce a peppercorn sauce that goes perfectly with steak.
Packed with rich deep stock, fiery cracked peppercorns, brandy and fresh thyme, simply add some cream and simmer before pouring over grilled steak.
This has a 10 day shelf life.
Method: cook your steak and set aside to rest. In the steak pan put the peppercorn sauce base, add 150ml single cream (or creme fraiche if you want a lighter option). Bring to a simmer, add water to make sauce looser if you need to. Pour over freshly rested steak.
Ingredients: Beef jus (Veal stock (water, veal stock, veal extract, vegetable juices (tomato, carrot, mushroom, onion, garlic)), beef stock (water, beef stock), modified tapioca starch, yeast extracts, salt, glucose, flavourings, dextrose, maltodextrin, sugar, colour (caramel), emulsifier (mono and di-glycerides of fatty acids).), brandy, Botree cracked peppercorns, fresh thyme, seasalt.