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Pepper Sauce

I cannot have a steak without a good pepper sauce. I've been working at this recipe for years, and talking to the chefs at various restaurants to gather their secrets, what they would share, that is :-)

Of course, this is my version, but it's the best pepper sauce I've ever tasted.

Ingredients for 200ml sauce (perfect for 2):

  • 250 ml homemade concentrated beef broth

  • 1 expresso coffee cup of beef broth (roughly 30 ml)

  • 2 shallots, finely chopped

  • 2 sprigs of fresh rosemary (washed and chopped, discarding the stalk) or 1 Tbsp dry rosemary

  • 1 Tbsp dry red pepper, slightly crushed with a mallet (put it into a plastic bag before hammering it down!)

  • 1 Tbsp black peppercorns, crushed with a mallet

  • 1 Tbsp fresh pickled greeen pepper, crushed with a mallet (using the same bag, crush first the other 2 types, and last this, as it's wet)

  • Note: no need of salt, as you're using already the beef broth

  • 20 gr butter

  • 1 Tbsp olive oil

  • 1 tsp cornflour


  • Melt the butter into a pot, add the oil so that it won't burn

  • Add the shallots and the rosemary, let them cook over medium heat until soft and translucent - do not let them go brown

  • Add all your various crushed pepper and mix well

  • Add the broth, bring it (or reduce it down) to a simmer and let it cook, covered, for 10 mins

  • Strain the liquid into another smaller pot, and bring it back to the hob, uncovered

  • Mix the cornflour with the reserved smaller quantity of beef broth, which was not heated up (this is important!)

  • Add the cornflour mix to the sauce and stir it well, it will thicken the sauce but not too much


  • Serve it at room temperature or warmed up (even the microwave will do)

  • It freezes well

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