For the pepper cream sauce, heat a pan empty, add mustard and ketchup and the green peppercorns to the pan and stir-fry briefly.
Deglaze with a dash of cognac or sherry and flambé (ignite the alcohol with a long match). As soon as the alcohol has burned, the fire goes out.
Pour in veal stock and let everything reduce to about half. Refine with some whipped cream or Soja Cuisine and let it boil down even slightly to the desired consistency.
Season to taste with chili and/or salt.
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