Difficulty: Medium - experience needed
1 small onion, finely chopped
1 garlic clove, crushed
1 Tbsp green peppercorns
1/2 cup beef stock
300ml pure cream
Melt butter in a frying pan over medium heat. Add onion. Cook, stirring for 5 minutes or until softened and transparent. Add garlic and peppercorns. Cook, stirring, for 1 minute until peppercorns really become fragrant.
2. Stir in stock and cream (slowly). Bring to the boil, and reduce heat to medium-low. Simmer for 10 minutes or until reduced by half and thickened. Transfer to warmed gravy boat or pouring jug.