Peppercorn Sauce

1. 1

   Melt butter in heavy medium saucepan over medium heat.

2. 2

   Add shallots and saute until golden.

3. 3

   Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes.

4. 4

   Add cream and peppercorns; cook over medium heat until reduced to sauce consistency, about 5 minutes.

5. 5

   Taste and season with additional crushed peppercorns and salt, if necessary.

6. 6

   (Can be prepared one day ahead.

7. 7

   Cover and chill.

8. 8

   Bring to a simmer before using.)

9. 9

   Serve over your favorite cut of beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.