Pepper Sauce

Sauce for beef steaks (some do it with poultry, too)

Preparation time around 30 minutes

Preparation You'll only need: Small pot
Ingredients (for 2 persons) 1 Tbsp. mixed peppercorns ½ tsp. fermented Pondicherry peppercorns 2 medium shallots (or half a normal onion) 30 g ghee or butter 60 ml port 100 ml beef broth 150 ml cream A little flour for thickening 1 pinch of salt Green salad and Vinaigrette
Preparation Coarsely crush the coloured pepper in a mortar. Melt 30 g of ghee or butter in a pot at medium heat. With normal butter, bring to froth, just heat up the ghee well. Add both kinds of pepper and stew for 10 to 15 minutes at low heat. Meanwhile, chop the shallots very finely. At the end of the 10-15 minutes add to the pepper sauce and continue steaming until they are glassy (goes quite fast). Deglaze with 60 ml port, add 100 ml beef broth and reduce to at least one quarter over medium/high heat and frequent stirring. Finally add 150 ml sweet cream and mix well. Season with salt and check consistency. If you want to make the sauce a bit thicker, add some flour (around 1 tsp.).