Peppercorn Brandy Cream Sauce
Nothing better than a cast-iron pan seared or charbroiled steak finished with this sauce.
1 ounce butter
1/2 tablespoon shallots; chopped
5 ounces green canned peppercorn; drained
3 ounces cognac or brandy
1 cup heavy cream
3 cups brown sauce (demi-glace preferred); Minor’s Concentrate Demi-Glace on Amazon
Salt and pepper to taste
In a 3-quart saucepan on medium heat, sauté the butter, shallots, and peppercorns for 3 minutes. Turn the heat up and add the cognac to deglaze for one minute or less. Add the cream and reduce by half. Add the demi-glace and reduce to a good consistency. Add salt and pepper.
Yield: 1 quart | Recipe by Chef Bo
A Quick Brown Sauce for this Recipe
6 tablespoons vegetable oil
8 ounces of red onion chopped or 8 ounces of mirepoix; equal part diced onion, carrot, celery 2 tablespoons garlic chopped
6 tablespoons of flour
3 tablespoons tomato pasta
8 cups beef stock
Salt and pepper to taste
Add oil to a heavy saucepan on medium heat, add the onions or mirepoix and garlic, and sauté for 2 to 3 minutes, add flour and cook for about 1 minute, add tomato pasta and beef stock, and cook down slowly until the sauce thickens.