Marcus Wareing's Green Peppercorn Sauce

Ingredients

• Olive oil
• 2 diced shallots
• Salt
• Ground black pepper
• 2 tsps green peppercorns (chopped)
• White button mushrooms (sliced)
• 2 tbso dijon mustard
• 1 tbsp wholegrain mustard
• Brandy
• White wine
• 2 tbsp creme fraiche
• 50g butter (cubed)
• Parsley (chopped)

Instructions

1. Pre-heat your frying pan on the hob. Swirl your oil in the pan.
2. Add your chopped shallots, a pinch of salt, and some black pepper to the pan. Sweat the shallots for a couple of minutes, then add the green peppercorns.
3. Add almost all of the sliced mushrooms, keeping a few back to add at the end. Continue to swear the ingredients down for a couple more minutes.
4. Add both types of mustard to the pan, and mix together well. Continue to heat.
5. Pour in a good glug of brandy, then use a long chef's match to flambé. Once the flame dies down, that's when the alcohol has burnt off.
6. Pour in a splash of wine to the pan, and stir through.
7. Reduce the heat of the pan to low, and stir in the creme fraiche thoroughly. Check the seasoning, and add more salt and pepper if necessary.
8. Add the cubes of butter, a pinch of parsley, and the sliced mushrooms you kept back from earlier. Finally, splash in a little more white wine.
9. Decant the sauce into a clean saucepan to serve at the table.