Green Peppercorn Sauce

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  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved


  1. 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.