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.
Using the bottom of heavy bowl or small sauce pot, gently crush the peppercorns and set aside.
Preheat the pan to 350°F/ 175°C (medium), then add the butter and melt completely.
Cook the shallots for 1-2 minutes or until light golden brown.
Stir to combine.
Reduce for 20-30 seconds or until the liquids are almost completely evaporated.
Reduce the cream for 30 seconds or until it has thickened.
Turn off the heat, then vigorously whisk the butter until the sauce has thickened.
Stir in the salt and the remaining sherry vinegar.
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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