Peppercorn sauce for beef

Goes well with any beef steak and with potatoes on the side.

Ingredients

• mixed peppercorns — 20 g
• onion — 1
• garlic — 1 clove
• butter — 60 g
• cream (20% fat or higher) — 200 ml
• salt — to taste

Method

1. Crush the peppercorns in a mortar with a pinch of salt; dice the onion and garlic finely. The finer the dice, the silkier the sauce.
2. Heat the butter in a saucepan and fry the onion for 3–4 minutes until soft.
3. Add the ground pepper and cook for about three minutes.
4. Lower the heat, pour in the cream and, stirring, bring it to a thick consistency. Simmer for about 10 minutes.
5. Spoon the warm sauce over the cooked steaks and serve.