1 Bonsan vegan steak
50g vegan butter
1 large shallot
4 tbsp vegan brandy
4 tbsp vegetable stock
4 tbsp soy cream
2 tbsp peppercorns, crushed slightly
Lemon juice, salt to taste
Homemade chips & fresh green salad
• Gently sauté the shallot in butter until softened.
• Increase the heat, add the brandy and cook until most of the liquid has evaporated
• Add the stock and cook until the volume has reduced by half and repeat with the cream
• Stir in the peppercorns and season with lemon juice and salt.
• Serve with Bonsan vegan steak, homemade chips and fresh green salad.