The Perfect Peppercorn Sauce - Serves 2:

100ml Double Cream

100ml Beef Stock

50ml Sea Maiden Spiced Rum

1 tbsp Freshly Cracked Black Pepper

Pinch of Salt to taste

1 Finely Diced Shallot (Optional)

Method:

1. If you have just cooked your steaks in a frying pan (and they are resting) use the same pan to make the peppercorn sauce. Heat the pan to a medium heat and add shallots (if using) and cook until translucent. 

2. Next add the rum and allow to steam slightly (don’t over cook or allow it to evaporate), quickly add the beef stock before the rum evaporates, turn up the heat and reduce by half.

3. Add the cream & pepper to the pan (with the heat still up) stir together and bring back to a bubble, reduce back to a medium heat and continue to cook until it has thickened to you desired consistency.

Note if you over thicken the sauce a tbsp or 2 of milk or water will bring it back.

Note the time it takes to make this sauce is normally the same time you will need to rest your'e steaks for before tucking in.