Description
A rich and creamy peppercorn sauce that perfectly elevates steak and other dishes with its robust flavor.
Ingredients
Scale
- 2 tbsp Unsalted Butter
- 1 Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Whole Black Peppercorns (coarsely crushed)
- 1/4 cup Brandy or Cognac (optional)
- 1 cup Beef Broth (low-sodium)
- 3/4 cup Heavy Cream
- 1 tsp Dijon Mustard
- 1/2 tsp Salt (or to taste)
Instructions
- Melt the butter in a skillet over medium heat.
- Add the finely chopped shallot and minced garlic; cook until soft and fragrant, about 2-3 minutes.
- Stir in the crushed peppercorns; cook for another minute to toast them.
- Pour in the brandy, if using, and let it bubble for about 1 minute.
- Add the beef broth and bring to a simmer; cook for about 5 minutes until reduced by half.
- Stir in the heavy cream and Dijon mustard; let simmer gently for an additional 3-5 minutes, stirring occasionally.
- Season with salt to taste.
Notes
For a non-alcoholic version, substitute brandy with grape juice or apple juice mixed with vinegar. Store leftover sauce in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg