peppercorn sauce

250ml double cream

200ml beef stock

1 tsp dijon mustard

1/2 clove garlic, minced

2 tbsp crushed peppercorns, dependent on taste

1 tbsp cornflour mixed with a little cold water

  • Bring stock to a rolling boil.
  • Add peppercorns, mustard and garlic.
  • Reduce the heat and add cream in a thin stream whilst whisking.
  • Add cornflour to thicken
  • Heat through for 5 minutes. Serve.