Prep Time
10 min
Cook Time
15 min
Serves
2 people
Ingredients
• Rimba's organic Sarawak peppercorns
• 20g butter
• 5 cl cognac (optional)
• 25 cl beef stock
• 20 cl liquid cream
• Salt
• Freshly ground pepper
Steps
1. Crush
Crush the peppercorns. Not too finely. You want to be able to bite into them and enjoy their texture.
2. Toast
Lightly toast the peppercorns in a dry pan to release their aroma. Be careful. This is where you’ll get an explosion of fragrance.
3. Melt
Melt the butter in a saucepan, chopped shallot and add the peppercorns.
4. Deglaze
Deglaze with the cognac (optional).
5. Beef stock
Add the beef stock and reduce.
6. Stir
Stir in the cream.
7. Simmer
Simmer until the sauce thickens and coats the back of a spoon.
8. Final touch
Season with salt and freshly ground pepper to taste. Serve generously over a steak.
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