Peppercorn Porterhouses

Serves: 2
Prep time: 25
Cook time:
Total time: 45


2 Heartier porterhouse steaks
1 tbsp olive oil
1 x diced shallot
2 x crushed garlic cloves
1 x knob unsalted butter
500ml beef stock
2 tbsp mixed peppercorns
2 tbsp double cream
2 tbsp cognac
Salt and freshly ground pepper


1. While allowing your steaks to come to room temperature, heat the olive oil in a saucepan and add the shallot and garlic until soft then season
2. Add the stock and turn to a high temperature. Allow to cook for 15 minutes and reduce the stock by half
3. Remove the garlic and shallot with a fine draining spoon or strain
4. Return the remaining stock to the pan and add butter, cognac, double cream and peppercorns. Cook for a further 3 minutes.
5. Cook your steaks to preference, allow to rest, serve and pour over the warm peppercorn sauce

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