As you may have realised, I’ve been working with L’Authentique Charcuterie for many weeks now. They make amazing sausages, pates and parfaits, which I am proud to be able to support. They value quality, ethical farming methods and traditional French charcuterie.
Their packaging and conversations with customers reinforce the need for quality, and treating their product with care. Direct quote about their Beef Steak Sausages: “You treat our sausages as if they were a fine cut of steak”
Which got me thinking – how do I treat a fine cut of steak? Or more importantly, how would the French treat it? In 1980?
I have always been a fan of a good green peppercorn sauce. It was a must on the menus of the French restaurants I worked in during the late 1980’s and early 90’s. It is delicious and deserves a resurgence.
And it matches surprisingly well with L’Authentique’s Beef Steak Sausages.
L’AUTHENTIQUE BEEF STEAK SAUSAGES WITH GREEN PEPPERCORN SAUCE
2 Tablespoons butter
1/4 cup shallots, finely chopped
1/4 cup brandy
1 cup good quality beef stock
1/2 cup cream
2 Tablespoons green peppercorns
6-8 L’Authentique Beef Steak Sausages (allow 1-2 per person, depending on hunger)
- In a small saucepan, heat the butter over a medium heat.
- Add the shallots and cook, stirring until soft (about 5 minutes)
- Add the brandy and bring to the boil, cooking until all the alcohol has burnt off
- Pour over beef stock, return to the boil, then reduce heat and simmer until liquid has reduced by half (about 10 minutes).
- Pour over cream, add peppercorns, return to the boil, then simmer until sauce has thickened (about 5 minutes)
- While sauce is cooking, cook the sausages as per the instructions on the pack (cook to medium rare, as with a piece of steak)
- Serve sausages with peppercorn sauce poured over the top, with crisp fried and salad or steamed beans. Bon appetit!