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Pepper cream sauce

for 1 litre

Pepper cream sauce

  • Add the brandy to a pot and bring to the boil. Flame off the alcohol.
  • Add the vinegar and peppercorns and reduce by half.
  • Add the veal fond and reduce by half.
  • Add the Debic Culinaire Original. Reduce by one third of the volume.
  • Pass through a sieve and season the sauce with salt.


Beurre Rouge 

  • For the beurre rouge, put the port and wine in a pot and flame off the alcohol, add the rest of the ingredients and reduce to a syrup texture.
  • Emulsify with the butter and keep warm.

Pepper cream sauce

  • 1000 ml Debic Culinaire Original
  • 1000 ml white veal fond
  • 200 g green peppercorns
  • 300 ml brandy
  • 100 ml white wine vinegar
  • Salt


Beurre rouge

  • 1000 ml red wine
  • 200 ml ruby port
  • 200 ml beef demi-glace
  • 2 g thyme
  • 1 bay leave
  • 20 g shallots
  • 2 g salt
  • 0.5 g msg
  • 200 g Debic Traditional Butter

Serving suggestions

  • Pour the cream sauce into the centre of the plate.
  • Garnish the plate with the red wine reduction and beef demi-glace.
  • Dress the beef on top of the sauce and serve with the other garnishes.
Used products