Peppercorn Sauce for Steak

Then prep

• Crush the 2 tbsp peppercorns coarsely, in a mortar or in a bag with a rolling pin. Put them in a small bowl.
• Finely dice the shallot.
• Mince the 2 cloves garlic.
• Put the shallot and garlic together in one small bowl. They go in the pan at the same time.
• If using brandy, measure the 1/4 cup into a cup.
• Measure the 1 cup beef stock.
• Stir the 1/2 cup cream and 1 tsp Dijon together in a measuring cup. This is the cream mix.
• Set out a pan and a spoon.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2 tbspwhole black peppercorns
• 1shallot, finely diced
• 2cloves garlic, minced
• 1 tbspbutter
• 1 tbspolive oil
• 1/4 cupbrandy or cognac (optional)
• 1 cupbeef stock
• 1/2 cupheavy cream
• 1 tspDijon mustard
• salt

Steps

1. Heat the 1 tbsp butter and 1 tbsp olive oil in the pan over medium.
2. Add the shallot and garlic bowl. Sauté 2-3 minutes, until softened.
3. Add the crushed peppercorns. Stir 1 minute.
4. If using brandy, add the 1/4 cup now. Flambé carefully, or simmer until reduced by half. If not using brandy, go to the next step.
5. Add the 1 cup beef stock.
6. Bring to a simmer.
7. Simmer until reduced by half. Stay at the pan.
8. Lower the heat.
9. Stir in the cream mix.
10. Simmer gently until it is as thick as you like.
11. Taste. Add salt if it needs it.

Notes

Make it while the steaks rest.