Peppercorn Sauce for Steak

Sauces | July 22, 2015 | By

This sauce sends a steak into orbit!


• 1/3 cup of minced shallot
• 3 cloves of minced garlic
• 2 Tbs of butter
• 1/2 cups of Cognac or Brandy
• 1 1/2 cups of beef stock or broth
• 4 Tbs of coarsely crushed black or green peppercorns
• 1 cup of heavy cream
• 2 tsp of Dijon mustard
• salt & pepper to taste


In a saucepan over medium heat, saute the shallots and garlic in 2 Tbs of butter, add the Cognac and deglaze, add beef stock and peppercorns. Cook for 3- 4 minutes. Whisk in the heavy cream and the mustard, then season with salt and pepper to taste.



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