Ingredients
- 1 pinch of salt
- 1 tsp of peppercorns, crushed
- 150 ml of beef stock, made from 1 cube, or meat juices from the pan you've cooked the steak in
- 200 ml of single cream
- 1 tbsp of worcestershire sauce
Method
Step 1
Pour the beef stock into a pan and bring to a rolling boil, add the peppercorns and Worstershire sauce and a little salt to taste.Step 2
Reduce the heat and add the cream in a thin stream, whisking as you do so. Heat through without allowing to bubble and serve with a steak cooked to your liking.