Peppercorn Sauce

Ingredients
  • Pan juices from steak
  • 4 steaks 1-1 1/2 inches
  • 1/3 cup minced shallot
  • 1 clove garlic minced
  • 1/4 cup cognac
  • 2 cups brown stock or canned beef broth
  • 1 tablespoon black peppercorn, coarsely crushed
  • 1/3 cup heavy cream
  • 4 teaspoons cornstarch
  • 2 -3 teaspoons Dijon mustard
Directions

Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    1 Review
    5 1
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Easy to make and was a perfect sauce for our steaks tonight! Came out just as I envisioned a peppercorn sauce should.
    Flag as inappropriate

    Thank you! your flag was submitted.

    More Recipes and Ideas

    Not what you're looking for? Try:

    Chile-Coffee BBQ Sauce

    Recipe courtesy of Food Network Kitchen