First opened in1964, The Hussar Grill has practiced 54 years of excellence. Admired as South Africa’s premier grill rooms, having enjoyed a loyal following due to their unwavering quality, it’s the place to go for speciality steaks, award-winning wines and superb service.
A classic accompaniment, The Hussar Grill is known for their phenomenal Pepper Sauce. This creamy and rich Pepper Sauce recipe is really something special, a guaranteed winner at your next dinner party.
A sauce that can transform a home-cooked steak, enjoy The Hussar Grill Pepper Sauce on the side or serve it atop a choice cut of grilled meat, such as Sirloin, Fillet, Rump or Ribeye.
INGREDIENTS
50 g Butter
10 ml Cracked black peppercorns (from above)
15 ml Treacle sugar (or dark brown sugar)
30 ml Brandy
65 ml Port or red wine
150 ml Stock (beef or vegetable)
160 ml Cream
A pinch of salt
METHOD
- Melt the butter, add the treacle sugar, allow to brown lightly.
- Add the crushed pepper, then the brandy and flambé.
- Remove from the heat until the flames have died down.
- Add the port/red wine and reduce until almost evaporated away.
- Add the stock and reduce by ¾.
- Add the cream and reduce again until thickened.
- Season with salt and set aside until the steak is cooked.
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