Just a word to say that I was able to improve on the green pepper sauce I did last few days ago (link).I cooked two steaks and used the fond created by deglazing the pan to add more beef flavour to my sauce which I incorporated to the pan. I also cracked the green pepper corns before storing the sauce in the fridge last time and I believe it did help at imparting a stronger flavour to the sauce. Again, it was far from perfect but this one was less of a failure then its previous form.
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