Brandy Peppercorn Sauce
This quintessential steakhouse recipe balances a kick of pepper and a splash of brandy with cream for a sauce that pairs well with beef or lamb.
Prep
Crush Black Peppercorns
Using the bottom of heavy bowl or small sauce pot, gently crush the peppercorns and set aside.
- Black Peppercorns(crushed)½ Tbsp.
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the pan to 350°F/ 175°C (medium), then add the butter and melt completely.
- Unsalted Butter½ Tbsp.
2. Add and Caramelize the Shallots
Cook the shallots for 1-2 minutes or until light golden brown.
- Shallot(finely chopped)1 Tbsp.
3. Stir in the Crushed Peppercorns
Stir to combine.
- Black Peppercorns(crushed)½ Tbsp.
4. Add and Reduce the Brandy and Vinegar
Reduce for 20-30 seconds or until the liquids are almost completely evaporated.
- Brandy2 Tbsps.
- Sherry Vinegar1 tsp.
5. Add and Reduce the Cream
Reduce the cream for 30 seconds or until it has thickened.
- Heavy Cream¼ cup
6. Gradually Add the Reserved Cold Butter
Turn off the heat, then vigorously whisk the butter until the sauce has thickened.
- Unsalted Butter(diced- cold)2 Tbsps.
7. Season the Sauce
Stir in the salt and the remaining sherry vinegar.
- Kosher Salt⅛ tsp.
- Sherry Vinegar⅛ tsp.
8. Strain the Sauce
Strain the sauce through the fine mesh strainer and into a small bowl or sauce pot. Enjoy alongside our Prime Ribe recipe or your favorite roast.
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