Pepper sauce
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How to make Pepper sauce
Yield = 3/4 cupPrep time: 0:10
Cook time: 0:25
Total time: 0:35
Ingredients
- 60g butter, chopped
- 2 eschalots, finely chopped
- 1/4 cup red wine
- 2 cups Massel beef stock
- 2 teaspoons cracked black pepper
Method
- Step 1 Melt half the butter in a medium frying pan over medium heat until foaming. Add eschalot. Cook, stirring, for 5 minutes or until softened. Add red wine. Bring to the boil. Reduce heat to medium. Cook sauce for 2 to 3 minutes or until almost evaporated.
- Step 2 Add stock and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until reduced by half and slightly thickened. Whisk in remaining butter until melted and sauce has slightly thickened. Serve sauce with steak.
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