This is one way to spice up date night. The rich buttery sauce has a bit of bite from the peppercorns and goes swimmingly with a medium rare porterhouse and a glass of shiraz. This sauce recipe will serve 4 or 5.
1 can of green peppercorns
1 clove garlic - minced
1 good tsp butter
1/2 cup of dry white wine
1 tbs pouring cream
Salt and pepper
Melt the butter over a medium heat.
Add garlic and fry until soft and fragrant (a minute and a half).
Add peppercorns and fry for a minute.
Add wine and simmer for about 5 minutes until the sauce reduces.
To finish the sauce add cream, and salt and pepper to taste. Stir over a low heat until combined and hot.
We usually cook potatoes in the oven. When they're almost done we throw the steaks on the BBQ and when they are resting, steam some veggies and make the sauce. It's a low key dinner but tastes amazing!