It’s a staple of pubs the country over and sometimes you just can’t go past the classics. Cooking this steak and green peppercorn sauce takes Karen straight to her training in classic French flavours. While green peppercorns are a milder flavour than ripened black peppercorns, in this delicious cognac and cream sauce they have a bold and intense bite to them
Ingredients
Method
1.
For the full recipe, get the October issue of Better Homes and Gardens
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