Description
A rich and creamy peppercorn sauce that enhances any steak, creating a culinary masterpiece.
Ingredients
- ⅓ cup brandy (cognac or marsala)
- ½ cup low sodium beef broth
- 1 cup heavy cream
- 2-3 teaspoons coarsely crushed whole black peppercorns
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- Salt (to taste)
Instructions
- In the same pan used to sear the steaks, bring the brandy to a rapid boil, reducing it nearly fully.
- Add the low sodium beef broth and reduce heat to low, simmering until halved.
- Gradually stir in heavy cream and crushed peppercorns.
- Let simmer until thickened.
- Remove from heat and incorporate butter and Worcestershire sauce.
- Season with salt to taste and serve over freshly cooked steak.
Notes
Use fresh black peppercorns for a more robust flavor. Adjust cream for a lighter sauce, and manage heat to prevent curdling.
