Recipe courtesy of Michelle Beckles
Peppercorn Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 339
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 27
- Cholesterol
- 89
- Sodium
- 186
Ingredients
Pan juices from steak
4 steaks (1-1 1/2 inches thick)
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.