Beef Stew with Green Peppercorn Sauce
Print recipe| Serves | 4 - 5 servings |
| Inspiration | Cordon Bleu Cookery School |
Ingredients
- 1 1/2 - 2 Lbs (600 - 800 gm) top sirloin
- 2 Tbsp butter
- 1 Tbsp brandy
- 2 Cups demi-glace sauce
- 5 Tbsp whipping cream
- 1 Small tin (71 ml) green peppercorns in brine
Demi-glace Sauce
- 1 shallot, minced (or 2 tbsp minced onion)
- 2 Tbsp butter
- 2 1/2 Tbsp all purpose flour
- 2 Cups unsalted beef broth
- season with salt and pepper
Garnish
- fresh chopped parsley
Directions
| Demi-glace Sauce | |
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Soften the shallot (or onion) in the butter.  | |
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Take off the heat and add the flour, stirring to combine. Return to the heat and cook to a russet brown.  | |
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Add the stock and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes.  | |
| Strain the sauce to remove any bits and set aside. | |
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Cut the meat into 2 inch squares.  | |
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Brown quickly in the hot butter.  | |
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Pour the brandy over the meat in the frying pan and then flame the meat. This will burn up the excess fat and develop a very fine flavour.  | |
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When the flames subside, pour in the demi-glace sauce. Cover and simmer gently until the meat is tender, about 45 minutes.  | |
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Adjust the seasoning and add the cream and drained green peppercorns. Reheat to the boiling point. Serve the meat with a drizzle of sauce and pass the remaining sauce in a gravy boat. This is nice when served with a green salad and rice.  | |