Peppercorn sauce originated in 19th century France as a component of the dish steak au poivre ... flavor of a basic red wine ...

your guests will thank you for lathering on a creamy mushroom or peppercorn sauce. However, the heavier the sauce, the less you're going to taste the steak. Finding the right ratio of sauce to ...

A steak this ... ground black pepper. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red ...

Make a fillet steak that's already special even more special with Mary Berry's classic peppercorn sauce. This make-ahead sauce is a lifesaver if you want to cook a special dinner without spending ...

Season the steak well with salt and pepper, then sear it in the pan ... Spoon the shallot and mushroom mixture from the sauce over the steak, then drizzle the remaining sauce around the plate.

Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.