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A touch of French couture with an African twist. Then again, Madagascar is a former French colony. This steak sauce is so delectable it should feature in a Michelin star restaurant.

Serves 4


250g wild mushrooms (chopped chestnut or button mushrooms optional)

3 TBS green peppercorns

1 tsp fine black pepper

2 TBS butter

1/2 onion finely chopped

100ml brandy/ cognac

500ml double cream

1/2 tsp salt


Coarsely crush green peppercorns in a mortar and pestle (or between 2 dessert spoons).

Add butter to a saucepan on medium heat.

Fry onions and mushrooms until onions turn translucent.

Warm brandy in a cup in the microwave (approx. 20 seconds).

Light brandy in the cup and toss into saucepan.

Wait for flame to subside and add green peppercorns, black pepper, salt and half the cream.

Simmer for approximately 20 minutes.

Add remaining cream and simmer for a further 10 minutes.

Spoon liberally over steak.

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