Ingredients

• 2 eschalots, finely sliced
• 1 tbsp butter
• 2 cloves garlic, minced
• 80 ml cream
• 200 ml beef stock
• sea salt
• 1- 2 tbsp crushed black peppercorns

Method

1. In a pan, melt the butter and saute the eschalots and garlic for 5 minutes, stirring constantly
2. Pour the stock into the pan and simmer to reduce
3. Add the peppercorns
4. Add the cream, allow to simmer, stirring constantly until sauce thickens.
5. Pour over grilled steak to serve