Peppercorn sauce with a twist

    17 min

    Chilli and mushroom peppercorn sauce. Ideal for pouring over a nice, thick juicy steak cooked to perfection.

    7 people made this

    Serves: 4 

    • 1 red onion, roughly chopped
    • 3 to 4 small red or green hot chillies
    • 150g mushrooms
    • 1 knob butter
    • 300ml double cream
    • 2 to 3 teaspoons crushed peppercorns, or to taste
    • salt, to taste

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Blend the onion, chillies and mushrooms in a blender or food processor until minced.
    2. Melt a knob of butter in a frying pan over a medium heat. Add the minced onion, chillies and mushrooms and cook and stir for 2 to 3 minutes.
    3. Add the cream, plenty of crushed black peppercorns, depending on your heat preference, add salt and leave to simmer for around 5 minutes, stirring occasionally. Serve hot.


    Ingredients quantities are a rough guide depending on individual heat strengths.

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