• For the sauce
  • 100ml/3½fl oz beef stock
  • ½ garlic clove, crushed
  • 2 tbsp brandy
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 150ml/¼ pint double cream
  • ½ tsp crushed black peppercorns
  • 2 tbsp chopped fresh parsley


  • For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.