Prepare meat in advance using a tenderizer and add kosher salt and pepper to both sides. Let sit.

Use a small saucepan over the open fire to melt the butter. While butter is melting place garlic, peppercorn (use less if you prefer less pepper), salt, sage, and alder to your mortar and pestle. Grind until all ingredients are well blended and set side.

 Shake the Fussel’s Cream can well and keep an eye on your butter in the saucepan, taking care not to brown it. Once it is melted, add cream. Use a small whisk or spoon to blend cream and butter. Let it return to a boil.

While you keep an eye on the sauce and continue to stir, place your cast-iron pan on the fire to heat. When the pan is hot enough for the butter to sizzle, add steak. Cook to desired temperature. You can also opt to cut the meat into strips to cook over the fire or in the pan.

When the sauce boils, blend together cream and butter until smooth. The sauce will thicken slightly as it heats. Add ingredients from the mortar and stir. Remove from heat, or keep on low if your meat is not finished.

Plate your steak. Serve alder cream sauce over the meat. An ideal pairing with a pasta, or roasted carrots and beats.

*This recipe can easily be done over a kitchen range. Alder cream sauce is a great sauce to use as a pasta sauce as well for a vegetarian dish.

Recipe by Lauralee Ledrew.