Pepper sauce

Pepper sauce

The Beef Club
5 mins
Cooking time
20 mins
Marie-Pierre Morel

The meat stock


Quantity Ingredient
1kg beef trimmings, (ask your butcher for these)
1kg veal bones
1 tablespoon olive oil
1 carrot
2 onions
1 stick celery
1 leek
2 tablespoons flour
1 teaspoon tomato puree
3 garlic cloves, peeled and chopped
2 bay leaves
1 sprig thyme

The pepper sauce

Quantity Ingredient
1 tablespoon olive oil
2 shallots
1 tablespoon crushed black pepper
1 tablespoon crushed sarawak pepper
1 tablespoon red pondicherry pepper, or failing that, ordinary black pepper
50ml cognac
2 tablespoons double cream


  1. Make the meat stock according to the instructions in below recipe note.
  2. Heat the oil in a frying pan and finely slice the shallots. Add them to the pan and sweat for 6–7 minutes over a medium heat until they are lightly browned. Add the 3 different types of pepper – or use 3 tablespoons of ordinary crushed black pepper if you can’t find the Sarawak and Pondicherry peppercorns – and continue cooking for a further 1–2 minutes to roast them.
  3. Pour in the cognac to deglaze the pan, scrape the bottom well and allow to boil and reduce right down.
  4. Add 300 ml of meat stock, then add the cream. Reduce again at a gentle simmer until you have a nice creamy consistency. Season with a little salt.

Beef stock

  • To make the stock, preheat the oven to 200°C. Put the beef trimmings and veal bones in an oven dish, sprinkle with olive oil and brown in the oven for 20–30 minutes.

    In the meantime, wash, peel, and chop all the vegetables (carrot, onions, celery, leek) into very small dice (brunoise).

    When the bones are nicely browned, add the vegetables. Cook for a further 15 minutes to caramelise them and extract as much juice as possible.

    Add the flour, stir, and pour everything into a large saucepan.

    Place over a medium heat for 1 minute, stirring. Deglaze the juices from the oven dish by pouring in a small glass of water, scraping the bottom well, and then pour this into the saucepan.

    Add 3 litres of water, the tomato purée, garlic, bay leaves and thyme, then leave to cook at a low simmer for 3 hours.

    Sieve through a conical strainer, discard the pieces and put the liquid into a saucepan over a medium heat. Bring to the boil and allow to reduce until you have a fairly dense, almost syrupy consistency. Allow to cool, overnight if possible, and skim the layer of fat off the surface.
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