Recipe courtesy of Tyler Florence
Save Recipe Print
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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Fillet with Peppercorn Sauce

Recipe courtesy of Ree Drummond

Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

Green Pea Arancini with Herby Lemon Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Tartar Sauce

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Ina Garten

Pizza Sauce

Recipe courtesy of Ree Drummond

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories