Green Peppercorn Sauce

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Wow, absolutely delicious. On my electric range it took forever to reduce so I made it as my tenderloin was roasting. Fan-freaking-tastic.

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I like to brine all sorts of things, from seafood to poultry and pork. So I guess I'm not suprised my nickname is "old Briny Captain Stock" So I was delighted when I came across this recipe (literally whilst scanning food networks' website. The idea of a brined green peppercorn has opened up a lot of doors for me and my brining ways. This sauce was perfect on filet I served to my guests on Christmas Eve. My dear grandma looked up from her plate when she finished the last dollop of sauce, with a tear running down her well weathered skin and proclaimed this Christmas as her last (but I think she meant to say her best. Grandma gets a little confused once she has been hitting the table wine. Thanks Tyler Florence and all of you and yours at Food Network for making a young man proud and an old woman cry tears of joy! Whoop whoop what a hoiliday!

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This recipe is great!! If you don't like green peppercorns then leave it out! I have made it both ways and think both complement the beef wonderfully. And to the user who can't figure out what a "box" of beef stock is -- I would say this refers to a 32oz [4cup] BOX of Kitchen Basics Beef Stock......not in a can. This is what I use.

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three reviews were written after the 100% legitimate question of how big a "box" of beef stock was suppossed to be, but no one answered the question. little help here?

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i made this sauce x3 for a steak holiday cook out. they were serving bernaise, blue cheese and green peppercorn for the filet mignon and my husband volunteered me for this sauce. it took 3 times as long to cook 3 times more, but well worth the effort, used a cherry brandy. everyone raved. very rich. totally tyler!

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How to ruin a good roast beef = this sauce! The sweetness of the cream/brandy combo did not balance to the astringency of the peppercorns. I made this sauce exactly as written with quality ingredients and was very disappointed.

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Amazing sauce! To quote another of our favorite FN stars, this sauce would taste good on a "flip-flop!" Made it when we made the beef wellington, and it made the dish! We could not find green peppercorns in brine where we live, so we soaked tricolor peppercorns in white wine overnight before adding to the sauce, and it worked just fine. We will be making this sauce regularly to go along with our other favorite beef recipes. Thanks, Tyler!

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Is a "box of beef stock" the 1-quart size?

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All I can say is if you don't try this sauce, you're really missing something delicious. It is good on any cut of red meat all the way down to hamburger!! Try it!!

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Fun, simple, and delicious with any cut of beef. We made Tyler's Beef Wellington for Christmas last year and the leftover peppercorn sauce was used for prime rib the next night, lunch the next day, and on and on.