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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
:20 |
Ingredients: |
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1 tbsp. butter
1 cube beef-stock
1/2 cup Finely chopped onion
2 cloves garlic, minced
2 tsp. cracked black peppercorns
1/2 cup Brandy
3/4 cup whipping cream
Salt to taste
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Directions:
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Breakup and dissolve beef stock. In a skillet on medium heat, melt butter, add onion, garlic, peppercorns. Cook until onion tuns soft.
Add brandy & beef cube, and increase heat to bring to boil. Stir to break-up the beef stock cube. Coot at medium-high until reduced in volume by 1/2 to 2/3. Puree using a hand-blender.
Add cream, bring to boil, then reduce heat, and simmer until sauce starts to thicken (approx. 5 min.), stirring often.
Season with salt as desired.
I sometimes add whole peppercorns (red & green).
Serve by pouring 2 tablespoons of sauce over 1/2 the serving of meat, letting the sauce drape down one side of the meat. Extra sauce can be served on the side in a small remekin.
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Comments from wally2q
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Good for any meat - especially good for red meats. Tenderloins to Sirloins, Beef, Elk, you name it.
And it's mmmm good.
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