Green Peppercorn Sauce

1. 1

   Rinse the pepper corns and set aside.

2. 2

   Pan fry your meat, remove, then deglaze pan with broth.

3. 3

   Stir over low heat until boiling, then add the cream and peppercorns.

4. 4

   Boil for 8-10 minutes. Add brandy and boil for 1 minute.

5. 5

   Serve over meat.

No additional tips available.