Photo: Fillet with Peppercorn Sauce Recipe
Ingredients
Steaks:
- 8 whole beef fillets or other good steaks
- Lemon pepper
- Seasoned salt
- Freshly ground black pepper
- Melted butter
Sauce:
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
Directions
For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
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By zebrasr
Corvallis, OR
on April 27, 2013
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When making a new recipe, I find that reading a lot of the reviews is very helpful to determine how to get even better results. I used Cognac and let it boil down while stirring for at least 5 minutes as a few recommended. I used Costco's "Better Than Bouillon" in a jar which is way better than broth or bouillon cubes by far and it does not add more liquid to the sauce since it is sort of a paste. I agree it makes a LOT of sauce. I only made half the amount of sauce because I had half the amount of steaks but still had quite a bit of sauce left over. Everyone loved it!!! I will definitely make this again but will flame the Cognac as someone recommended. Terrific rich flavor and steaks were so tender!
By j04p29d72_12668020
Williamsburg, 86
on April 04, 2013
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I'm sorry, Ree, but this sauce was terrible. We tried to give it a chance by dipping a piece of steak thinking it would be better, but it wasn't. I even decreased the amount of brandy. This one is not a winner.
By Lizzy-B
Williamsville, NY
on March 24, 2013
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The sauce was terrible!!! I thought there was an error with 1 cup brandy! The sauce was so strong of a liquor taste. I can't believe all the good reviews. Maybe its me but I threw it right out.
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