Peppercorn sauce for steak

This was improvised so quantities are approximate. And largely using what I had to hand. In this case I had some red wine left in a bottle but usually I have a wine box of red wine and a wine box of white wine in the fridge for cooking and when we run low we do another trip to France.

Ingredients

• 80ml red wine
• 300ml double cream
• 1 tsp black peppercorns
• 1 tsp red peppercorns
• juices from cooking mushrooms
• meat juices from cooking steak

Instructions

1. place wine in saucepan and boil until reduced by 1/3
2. let cool slightly and slowly add cream mixing in well (if it starts to separate cool wine some more)
3. Add cooking juices from mushrooms
4. Heat slowly for 5 mins
5. lightly crush peppercorns in pestle and add to the sauce
6. When you’ve cooked the steaks and removed from pan stir cream sauce into meat juices and heat through well
7. Pour over steak

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