Brandied Peppercorn Sauce

1. 1

   Breakup and dissolve beef stock.

2. 2

   In a skillet on medium heat, melt butter, add onion, garlic, peppercorns.

3. 3

   Cook until onion tuns soft.

4. 4

   Add brandy & beef cube, and increase heat to bring to boil.

5. 5

   Stir to break-up the beef stock cube.

6. 6

   Coot at medium-high until reduced in volume by 1/2 to 2/3.

7. 7

   Puree using a hand-blender.

8. 8

   Add cream, bring to boil, then reduce heat, and simmer until sauce starts to thicken (approx.

9. 9

   5 min.

10. 10

    ), stirring often.

11. 11

    Season with salt as desired.

12. 12

    I sometimes add whole peppercorns (red & green).

13. 13

    Serve by pouring 2 tablespoons of sauce over 1/2 the serving of meat, letting the sauce drape down one side of the meat.

14. 14

    Extra sauce can be served on the side in a small remekin.

* Per serving · 4 servings · Values may vary.

No additional tips available.