Peppercorn Sauce Recipe

Ingredients

• 2 tablespoons mixed peppercorns ((use black peppercorns for more pungency))
• 3 tablespoons butter
• 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
• 1 shallot (minced)
• Salt to taste
• 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
• 3/4 cup beef stock
• 1/3 cup heavy cream

Steps

1. 1

   Crush the peppercorns using a mortar and pestle or a rolling pin into coarse grains. Don’t over crush into a powder, as you want some texture.

2. 2

   Heat the butter and oil (or steak pan drippings) to medium high heat.

3. 3

   Add the shallot and a bit of salt. Cook, stirring 2-3 minutes to soften.

4. 4

   Add the crushed peppercorns and brandy (or cognac). Cook for 2-3 minutes, stirring, until the liquid reduces until almost gone. Be sure to scrape any browned bits from the bottom of the pan if you just seared steaks.

5. 5

   Add the beef stock and stir. Bring to a boil, then reduce heat to medium. Cook until the liquid reduces by half, about 5 minutes.

6. 6

   Reduce the heat to medium-low, then stir in the heavy cream. Simmer it for 3-4 minutes until it thickens to your desired consistency.

7. 7

   Serve over steak!