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
100ml double cream or soy cream (optional, I use it only if when tasting it's a little too salty)
20 gr butter
1 Tbsp olive oil
1 tsp cornflour
Method:
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
Taste it for salt, if needed, add the cream at this stage
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
Use:
Serve it at room temperature or warmed up (even the microwave will do)
It freezes well