Brandied Peppercorn Sauce


prep 0:20       total 0:20


4 servings



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


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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