Brandied Peppercorn Sauce
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Time
prep 0:20
total 0:20
Ingredients
| 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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Instructions
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.
Author's Comments
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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