Recipe Cuisine: French

Recipe Category: Dips, Sauces, Salad Dressings

Yield: 4 Servings

Prep Time = 0:10Cook Time = 0:25Total Time = 0:35

Ingredients:

• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 2 tablespoons unsalted butter, divided
• 2 tablespoons canned green peppercorns, drained
• 2 tablespoons brandy, preferably Cognac
• 1 cup demi~glace or beef stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

Instructions:

• Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and saute, stirring occasionally until the shallots have softened and become translucent, about 3-4 minutes. Add peppercorns and then brandy. Stir well. Add demi-glace/beef stock and let simmer for about 15 minutes. Add cream and remaining butter, adjust consistency by simmering for a few minutes to reduce if to thin. Season with salt and black pepper.
• Variations: Different types of peppercorn can be used in the sauce preparation, such as black, green and pink, among others.
• Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

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