downsizingnow48
Elite Member
This sauce uses fresh green peppercorns still on the vine. They are milder than black peppercorns and more flavorful than dried green peppercorns. It is a very simple sauce, just takes a few minutes.
Ingredients:
1 - 2 tbsp green peppercorns, crushed in garlic press
1 med shallot, cut up very fine
2 tbsp butter
1/3 cup brandy
2/3 cup beef broth
2/3 cup cream
What to Do:
Saute shallots and peppercorns in butter until very soft but not browned at all.
Add brandy, simmer until liquid is nearly gone.
Add broth, simmer until liquid is aboout half gone.
Let pan cool a bit so the cream does not curdle in next step.
Add cream, bring to light simmer, simmer until it thickens.
Spoon over steak, mashed potatoes, scrambled eggs, or anything else!
Ingredients:
1 - 2 tbsp green peppercorns, crushed in garlic press
1 med shallot, cut up very fine
2 tbsp butter
1/3 cup brandy
2/3 cup beef broth
2/3 cup cream
What to Do:
Saute shallots and peppercorns in butter until very soft but not browned at all.
Add brandy, simmer until liquid is nearly gone.
Add broth, simmer until liquid is aboout half gone.
Let pan cool a bit so the cream does not curdle in next step.
Add cream, bring to light simmer, simmer until it thickens.
Spoon over steak, mashed potatoes, scrambled eggs, or anything else!
