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Introduction

A classic sauce based a French cuisine, sauce au poivre is popular around the world & can be partnered with all cuts of steak served with a crisp seasonal salad lightly dressed in vinaigrette & freshly cooked French fries makes for a truly stunning dish.

Method

  1. Crush the peppercorns evenly, either using a mortar and pestle, spice blender on pulse or a rolling pin.
  2. Melt the butter in a saucepan over low heat.
  3. Add the shallots, thyme, and garlic then sauté until soft, about 3 minutes.
  4. Add the Cognac burn away alcohol for a minute or so.
  5. Add mustard & beef stock and reduce by 70%.
  6. Next, add the cream and reduce the heat to low, simmer for 15 -20 minutes or until you reach a nice consistency that just coats the back of a spoon.
  7. Pass the sauce through a fine strainer then fold through the peppercorns, check seasoning adding salt if required.

To serve

  • Goes perfect with your favourite steak, a crisp seasonal salad & home-cooked French fries.