Peppercorn Whisky Sauce
Try our recommended Peppercorn whisky sauce on your steak, it's quick and easy to make and impressive on the plate.
2 Garlic cloves
500 ml Beef stock
2 tbsp Peppercorns, mixed
1 Sea salt and cracked pepper
1 tbsp Olive oil
25 g Butter
2 tbsp Cream
30 g Gruyere
2 tbsp Whisky
Heat the tablespoon of olive oil in a medium sauce pan.
Sweat the shallots and garlic until they are soft and translucent.
Season with salt and pepper.
Add the beef stock to the pan and cook on high for 15-20 minutes, or until the stock is reduced by half.
Stain the stock and return to the pan, discarding the shallot and garlic.
Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.
Brush the steaks with olive oil and season with salt and pepper. Place on a very hot grill pan or barbecue and cook for about 3 minutes each side for medium rare.