Green Pappercorn Sauce

1 Pan-fry the steak or chicken in a little oil or butter. Remove from the pan, cover with foil and keep warm.

2 Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute. Serve with the meat.

	Rinse the peppercorns under running water and set aside.
	Pan-fry the meat, then add the stock to the meat juices in the pan.
	Boil until reduced slightly, then add the brandy and boil for another minute