Recipe courtesy of Tyler Florence
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Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 to 8 servings

Ingredients

Directions

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

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