Black Pepper Sauce2017-01-23
- Servings : 4
- Cook Time : 10m
- Ready In : 15m
- 60g butter
- 60g plain flour
- 250ml cream
- 250ml beef stock
- 1 tbsp freshly ground black pepper
- 15ml brandy (optional)
- sea salt, to taste
Melt the butter in a saucepan and sift and stir in the flour.
Cook for a minute then remove from heat and add cream and stock stirring continually.
Add the pepper and brandy and season with sea salt.
Return to heat and bring to the boil, stirring until smooth and thick. Serve hot with the prepared fillet steaks.