Madagascan Green Peppercorn Sauce

This Green Peppercorn Sauce is the perfect addition of French Madagascan fusion to a sizzling T-bone, cut of venison or rack of lamb. Green peppercorns are slightly under-riper version of black peppercorns and offer a milder, more complex, fresh flavour.


Cooking Methods

  • Cooking

Prep Time

5 minutes

Cooking Time

10 minutes


    1 Tbsp (15 ml) butter
    2 garlic cloves, crushed
    3 Tbsp (45 ml) brandy (optional)
    3 Tbsp (45 ml) green peppercorns drained from brine
    500 ml cream


    Heat butter in a pan and sauté garlic and peppercorns.
    Add brandy and simmer until evaporated.
    Add the cream and reduce until reduced by half and thickened to desired consistency.
    Add optional chopped parsley or rosemary.
Karan Beef Rump Steak with Cafe de Paris sauce