serves 2 100 ml Concentrated organic beef or chicken stock (knorrs stockpot works fantastically well) 1 tsp Peppercorns 40 ml Brandy 125 ml White wine, dry 30 ml Double cream 2 tsp Butter, unsalted
Toast the peppercorn Deglaze the pan with brandy Add white wine (reduce to half) Add the stock (reduce to half again) Add the double cream (take off the heat, don’t burn but thicken the sauce) Add butter in the end to make it silky
Dreadfulmanturtle
What’s the cut? I generally find that sous vide works really well with lean cuts and kinda poorly with fatty ones. I am saving your sauce recipe btw 😊
2 Comments
serves 2
100 ml Concentrated organic beef or chicken stock (knorrs stockpot works fantastically well)
1 tsp Peppercorns
40 ml Brandy
125 ml White wine, dry
30 ml Double cream
2 tsp Butter, unsalted
Toast the peppercorn
Deglaze the pan with brandy
Add white wine (reduce to half)
Add the stock (reduce to half again)
Add the double cream (take off the heat, don’t burn but thicken the sauce)
Add butter in the end to make it silky
What’s the cut? I generally find that sous vide works really well with lean cuts and kinda poorly with fatty ones. I am saving your sauce recipe btw 😊