Instructions

1. Heat a medium sized pan on a medium low heat. Add the olive oil and butter. Once the butter has melted, add the chopped shallot and gently sauté until onion is soft and translucent.
2. Add the stock and turn heat up to highest setting. Bring stock to a rapid boil. Once stock has reduced by half, lower heat to medium low and add the cream and crushed peppercorns. Stir to combine.
3. Leave sauce to simmer, stirring occasionally, until it has thickened to desired consistency, about 10-15 minutes. If it has thickened too much, stir in a few extra tablespoons of cream. Remove from heat and serve immediately.
4. Can be made ahead and kept in an airtight container in the fridge for up to 3 days. To reheat, add 1-2 tbsp stock or cream to peppercorn sauce in a small saucepan over low heat, stirring occasionally. Do not allow sauce to boil.