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Classic Capricorn Sauce
A timeless pepper‑forward steak sauce passed down through generations. Toasted black pepper, shallots, flambéed brandy, double cream, reduced beef stock, green peppercorns, lemon juice and parsley combine for a silky, aromatic finish that never gets overly creamy.
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Critical Success Points
- • Properly toast the coarse pepper to develop flavor without burning.
- • Flambé the brandy safely, ensuring the flame is controlled and the alcohol fully reduces.
- • Reduce the sauce to the right consistency; it should coat the back of a spoon.
Safety Warnings
- • Flambéing involves open flame; keep flammable objects away.
- • Use a long-handled lighter or torch to avoid burns.
- • Hot pan and sauce can cause severe burns; handle with oven mitts.
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