Step 1

If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce. Melt butter over medium heat and deglaze the pan if necessary. Fry shallots until fragrant and translucent (2-3mins).

Step 2

Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. Pour in Worcestershire sauce and beef stock, then stir in your cream. Add salt to taste.

Step 3

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-12mins). It will thicken, just keep simmering and gently stirring.

Step 4

Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!