Peppercorn Gravy

1. 1

   Put about 1 tablespoon of steak grease (if you don't have any yet, I used bacon grease I had in the fridge and it worked just fine) in the bottom of a pan.

2. 2

   Add shallots and minced garlic to pan and sautee in grease for 1 - 2 minutes, until softened.

3. 3

   Deglaze with cognac, scraping up bits which cling to the skillet.

4. 4

   Add beef broth and pepper corns, bring to a boil.

5. 5

   In a small bowl, combine heavy cream and starch, mix together.

6. 6

   Whisk cornstarch mixture into sauce and simmer until lightly thickened.

7. 7

   Whisk in mustard, and pour remaining steak juices from the plate they are resting on into your pan!

* Per serving · 4 servings · Values may vary.

No additional tips available.