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Ingredients
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and crushed
3 sprigs fresh thyme, leaves only
250ml brandy
Beef stock
500ml single cream
30g grainy mustard
60g green peppercorns in brine, drained, brine reserved
Preparation
Step 1
Add olive oil to roasting tin after removing beef. Add shallots, garlic, and thyme and saute for 1 to 2 minutes.
Step 2
Take off the heat, pour in brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half.
Step 3
Strain out solids, then stir in cream and mustard.
Step 4
Reduce by half again, then turn off the heat and add green peppercorns.
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