Brandy and peppercorn sauce

(24 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Mid-price

  • Skill level: Easy peasy

  • Spice level Mild

This peppery, creamy sauce is great for pouring over a perfectly cooked rump steak and baked potatoes

Cook your steak to perfection with our celebrity chef, John Torode, on how to cook a great steak


  • 1 dsp butter
  • 1 dsp green peppercorns
  • 1 tsp coarse black pepper
  • 100ml Brandy
  • 400ml beef stock
  • 1 tsp sugar
  • 1 tsp salt
  • 2 dsp corn flour
  • 200ml double cream


1. Heat pan and melt butter in pan add green peppercorns and black pepper.
2. Add the Brandy and heat through, then add beef stock sugar and salt.
3. Mix corn flour with a little water and add to the pan. Heat until the sauce thickens then add the cream and cook until the sauce starts to simmer.
4. Serve with dauphinoise potatoes, fresh watercress and rump steak.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(24 ratings)

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this dish was gorgeous, the sauce was lovely and creamy

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