Quick pepper sauce

Who doesn't know it? The fries, fried potatoes, or noodles are ready, our beautiful piece of meat (rump/rib-eye steak, pork tenderloin, or the like), and the only thing missing is a quick, tasty sauce.

After searing, place the meat in a preheated oven (about 80 degrees Celsius) to keep it warm (it continues to cook to medium-rare).

In the pan with the pan drippings, roast the salt-cured peppercorns (about 5 to 10 per serving) until all the liquid has evaporated. Pour in a splash of brandy (port wine or any aromatic liquid you have), let it evaporate again. Then, fill it up with cream, condensed milk, or sour cream, simmer until your desired consistency is reached. Your quick sauce without artificial flavor enhancers is ready