sous vide steak with homemade peppercorn sauce

1 comment

1. serves 2
   100 ml Concentrated organic beef or chicken stock (knorrs stockpot works fantastically well)
   1 tsp Peppercorns
   40 ml Brandy
   125 ml White wine, dry
   30 ml Double cream
   2 tsp Butter, unsalted

   Toast the peppercorn
   Deglaze the pan with brandy
   Add white wine (reduce to half)
   Add the stock (reduce to half again)
   Add the double cream (take off the heat, don’t burn but thicken the sauce)
   Add butter in the end to make it silky