Chalmar Farm kitchen | GREEN PEPPERCORN SAUCE

GREEN PEPPERCORN SAUCE

Serves 2- | 20 Mins | Easy
Sauces

GREEN PEPPERCORN SAUCE

© Copyright Chalmar Beef 2020

This creamy green peppercorn sauce with juicy steak is a match made in heaven.
The alcoholic taste is cooked out and you’re left with an amazing sweet/savoury/creamy sauce with great depth of flavour from the peppercorns.

What you’ll love: This sauce is made with just five ingredients. FIVE…



Ingredients:

  • 2 x 300g CHALMAR BEEF Rib eye portioned
  • Salt and pepper
  • 30ml FARM KITCHEN beef dripping, melted or avocado oil
  • For the sauce
  • 25g butter
  • 85ml brandy
  • 180ml FARM KITCHEN bone broth
  • 125ml cream
  • 30ml green peppercorns in brine

To make the steak

Rub the steak with CHALMAR BEEF dripping/oil and the seasoning.
Heat a pan until smoking point hot and cook the steak for 2-3 minutes on one side until caramelised.
Turn and cook for 2-3 minutes more, or to preference.
Transfer to a plate, cover loosely with foil to rest while you make the sauce.

To make the sauce

Melt 25g butter in small saucepan.
Add brandy and let it simmer rapidly.
Add CHALMAR BEEF bone broth and let it simmer for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium.
Add cream and pepper and stir.
Simmer for 1 to 2 minutes until it thickens
Taste sauce, adjust salt (and pepper!) to taste.


This creamy green peppercorn sauce with juicy steak is a match made in heaven.
The alcoholic taste is cooked out and you’re left with an amazing sweet/savoury/creamy sauce with great depth of flavour from the peppercorns.

What you’ll love: This sauce is made with just five ingredients. FIVE…

Ingredients:

  • 2 x 300g CHALMAR BEEF Rib eye portioned
  • Salt and pepper
  • 30ml FARM KITCHEN beef dripping, melted or avocado oil
  • For the sauce
  • 25g butter
  • 85ml brandy
  • 180ml FARM KITCHEN bone broth
  • 125ml cream
  • 30ml green peppercorns in brine

To make the steak

Rub the steak with CHALMAR BEEF dripping/oil and the seasoning.
Heat a pan until smoking point hot and cook the steak for 2-3 minutes on one side until caramelised.
Turn and cook for 2-3 minutes more, or to preference.
Transfer to a plate, cover loosely with foil to rest while you make the sauce.

To make the sauce

Melt 25g butter in small saucepan.
Add brandy and let it simmer rapidly.
Add CHALMAR BEEF bone broth and let it simmer for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium.
Add cream and pepper and stir.
Simmer for 1 to 2 minutes until it thickens
Taste sauce, adjust salt (and pepper!) to taste.

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