Green Peppercorn Sauce

1. 1

   First pan sear your steak or tenderloin and pour off the drippings saving the brown bits or fount as they call it.

2. 2

   Using the same pan.

3. 3

   Melt 2 Tablespoons of the butter over medium high heat.

4. 4

   Add the shallots and saute for 2 minutes.

5. 5

   Stir in the mustard and cook for about 30 seconds.

6. 6

   Off the heat add the brandy to the pan and scrap the brown bits off the bottom of the pan.

7. 7

   Return the pan to the stove and whisk in the glace, water, port and the pepper corns reduce the sauce to about 3/4 cup about 5 - 7 minutes.

8. 8

   Stir in the cream and bring the sauce back to a boil and let thicken about another 5 - 7 minutes.

9. 9

   Off the heat again to finish with the vinegar and melt in and blend the last 2 Tablespoons of the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.