'Black Blood I': Matched with Porterhouse Steak & Peppercorn Sauce
Date Posted:27 April 2016
1 tbsp butter
1 cup salt-reduced beef stock
3 tbsp green peppercorns
2 tsp cracked black peppercorns
1/8 cup white or red cooking wine
1/8 cup fresh cream
1 tsp onion powder, optional
sea salt, to taste
3 tsp cornflour (as thickener)
2 tsp cold water
In a small saucepan melt butter over medium heat.
Add green and black peppercorns and cook for 20 seconds in bubbling butter.
Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol.
Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder, if using, and cornflour mixed in with two teaspoons chilled water.
Whisk for a further minute for the sauce to thicken.
Serve over a porterhouse steak, cooked to your liking
Note: You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave
Enjoy with a glass of ‘Black Blood I’ Cellar Vineyard Shiraz