Creamy Peppercorn Sauce

by John McGraw

CREAMY PEPPERCORN SAUCE

1/3 CUP BRANDY OR COGNAC

¾ CUP LOW SODIUM BEEF STOCK

½ CUP HEAVY CREAM

3 TSP COARSELY CRUSHED PEPPER CORNS

 

USE THE SAME PAN YOU SEARED THE STEAKS IN.

CRUSH PEPERCORNS. OVER MEDIUM HIGH HEAT ADD BRANDY OR COGNAC. SCRAPE THE PAN AND REDUCE UNTIL THE HARSH SMELL OF ALCOHOL DISAPPEARS. ADD STOCK AND SIMMER REDUCING BY HALF. TURN HEAT TO MEDIUM AND ADD CREAM AND PEPPERCORNS. SIMMER 2-3 MINUTES. DO NOT BOIL. ADD SALT AND PEPPER TO TASTE.

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