Sunday, 11 January 2015

Peppercorn Sauce

I make this all the time when we're having steak and it's absolutely delicious. Better, in fact, than the stuff you get in restaurants even!

Serves 2

Extra Easy - HEXa or 6 syns per portion

150g philadelphia light (HEXa)
mushrooms, sliced
black pepper to taste
oxo beef stock cube

1. Crumble the oxo cube into a saucepan. Add 190ml boiling water and the philadelphia. Put on a low heat and stir ingredients together. Grind in as much black pepper as you like (I like a lot!)
2. Meanwhile fry the mushrooms in fry light until soft. Add to the sauce.
3. Leave to simmer, stirring occasionally, until the sauce has thickened (approx 10 mins).
4. If the sauces becomes too thick, thin with a splash of boiling water.

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