Pricing valid February 2025 only, while stocks last.
All Oceans – Where Every Meal Tell’s A Story

Recipe credit: https://www.tastingtable.com/687410/green-peppercorn-sauce-recipe/

This green peppercorn cream sauce is the perfect steak companion.

It’s super simple because it’s made using the steak drippings and brandy. The alcoholic taste is cooked out and you’re left with an amazing sweet/savoury/creamy sauce with great depth of flavour and complimenting the pops of heat from the peppercorns.

Canned green peppercorns, available @ All Oceans and on special this February, for more mild heat.

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon minced shallots
• 2 tablespoons, All Oceans, green peppercorns (packed in brine)
• 2 tablespoons butter, divided
• 2 tablespoons brandy, preferably Cognac
• 2 teaspoons all-purpose flour
• 1 cup beef broth, preferably homemade
• ½ cup heavy cream
• Salt, to taste

Directions

• Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
• Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
• Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
• Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.