Pepper sauce

Serves 4

Ingredients:

45 ml mix of black, white end pink peppercorns (or just black)
50g coconut oil or butter
10 cm piece of leek, finely chopped
30 ml creme fraiche
200 ml fresh cream
salt

Preparation:

Coarsely chop the peppercorns in a food processor or blender.
Melt the coconut oil or butter in a frying pan, add the peppercorns and stir. Fry for a couple of minutes.
Add the leek and fry for a couple of minutes.
Add the cream and salt to taste.
When it starts to thicken, add the creme fraiche.
It should become quite thick.
A tablespoon of sauce is enough for each plate as it is very hot.
Perfect to serve with steak.