Brandy Green Peppercorn Sauce

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Hel-lo!  Once you try this sauce, you might not enjoy a steak any other way.  We’ve been making this sauce on special occasions for over 20 years now, and it’s only for very special friends that we actually divulge our recipe.  Well, I guess this is your lucky day, our very special friends.  It’s Valentine’s Day, and you should make this for the ones you love (and they’ll show you some love in return, I promise!).  Serve this sauce over your favorite cut of steak. I’d highly recommend a filet mignon!

mis-en-place for the sauce

5.0 from 1 reviews
Brandy Green Peppercorn Sauce
 
You haven't had sublime steak peppercorn sauce 'till you've had THIS peppercorn sauce made with brandy, cream and green peppercorns!
Author:
Recipe type: Sauce
Ingredients
  • (Ingredient amounts are per person):
  • 1 Tbsp. butter
  • 1 tsp. shallot, diced
  • ⅙ cup beef broth
  • ¼ cup heavy cream
  • 2-3 dashes Worcestershire sauce
  • 1 Tbsp. dried green peppercorns*
  • ¼ cup brandy (per recipe)
  • freshly ground pepper
  • 2 beef bouillon cubes (I prefer the Knorr brand)
Instructions
  1. Melt the butter in a large skillet over medium-high heat. Add the shallots and saute until tender. Add ¼ cup brandy and flame until the alcohol has burned off. (Note: just use ¼ cup to keep the flame manageable). Off heat, add beef broth and stir to bring the temperature down before adding the cream. Season well with Worcestershire sauce, green peppercorns (slightly crushed in your hands to release the flavor), and freshly ground pepper. Two beef bouillon cubes add the right amount of browning, salt, and body, without being too salty. Simmer over low heat, stirring frequently, until thickened. Serve over steak.
  2. *I've recently had a hard time finding the dried green peppercorns at the grocery store, but I did find a great source for them (and other spices) on-line at: http://www.silvercloudestates.com/.

5 comments

  1. Joe says:

    Tried it , sorry not a fan, think the problem was the ingredient measures are per serving , so serving this for 4 people means trying to burn off A cup of Brandy in the skillet , not to successfully it just Marniades in with the shallots . no Burning off , then adding the beef stock makes it taste like Beef Boullion with a shot of Brandy . Not a winning combination .
    How do you make this work for a dinner party for 4 or more ?
    Not hating , maybe will try just the one serving recipe see if it is better, but then do you have to do it each times over to make it work, if there is more than one guest?

  2. Kate says:

    Very tasty, simple to make. I used marsala. Also added a small handful of sliced button mushrooms. Almost like a piquant jaeger sauce, which would probably also compliment pork or poultry. Delicious.

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