Mustard and Pepper Sauce

Mustard and Pepper Sauce

This mustard and pepper sauce is a delicious ac-compliment to a good quality beef fillet. Actually I see this recipe as a 3-in-1. You can make a mustard sauce, a pepper sauce or a mustard and pepper sauce. All you need is to adjust it accordingly to your liking! Mustard and pepper sauce you can serve more with meat cuts such as beef and also it works well with ostrich meat. You can either use wholegrain mustard or Dijon mustard, I prefer Dijon mustard with this mustard and pepper sauce recipe. Use coarse black pepper corns as well, whole peppercorns is for grinders and powdered pepper also is not correct. Find out from suppliers or shop at your supermarket. Use a good quality of brandy again - KWV is always a good choice. For this sauce I have a very good menu idea which I would like to share with you. You will need potatoes - baby potatoes if you would like to make butter and parsley baby potatoes, or mashed potatoes or potato medallions. Buy or harvest lovely colourful seasonal vegetables such as mushrooms, red pepper, mange tout, baby marrow, red pepper cuts and carrots. Lightly fry them in olive oil and season them. Cook the meat tot your preference, slice the meat or use as a whole piece and serve with your mustard and pepper sauce. Garnish with a beautiful herb bundle, or with rosemary. Make the mustard and pepper sauce early in the day so the peppercorns can infuse and give it that peppery taste. An ideal menu to sweep your guests off their feet! For  lovely side dishes to go with your braai make a cool cucumber salad.

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Serves: 4 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes

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Nutrition: Calories 775 Carbs: 4.7g Protein: 39.5g Fat: 65.2g

2 cloves garlic, finely chopped
125 ml white wine
125 ml brandy
3 Tablespoons coarse black peppercorns
60 ml Dijon/whole grain mustard
150 ml cream
1 Tablespoon lemon juice
60 ml cold butter
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Lightly fry the garlic in 30 ml olive oil.
Add the brandy and the white wine to the garlic and cook further till a little bit reduced.
Add the mustard, peppercorns and cream and cook further on low heat.
Add the lemon juice.
Remove from heat and stir in the butter to give the sauce a velvety look.Season with salt and pepper to taste.
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