Ingredients
- 10 g de beurre
- green peppercorns (use 1/4 of the amount of black pepper instead, about 1 tsp whole)
- 2 tbsp cognac/brandy
- 120ml reduced beef stock (syrupy) (2 tsp of M&S beef stock in water)
- 100m double cream
- Ground black pepper to finish
Restaurants
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