Description
A rich and creamy peppercorn sauce that elevates any steak with its delightful burst of spice and savory notes.
Ingredients
- â…“ cup brandy (cognac or marsala)
- ½ cup low sodium beef broth
- 1 cup heavy cream
- 2-3 teaspoons coarsely crushed whole black peppercorns
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- Salt to taste
Instructions
- In the same pan used to sear the steaks, bring the brandy, cognac, or marsala to a rapid boil.
- Boil the mixture until nearly all the liquid reduces, leaving behind a powerful essence.
- Add the low sodium beef broth and reduce the heat to low.
- Simmer until the liquid has halved.
- Gradually stir in the heavy cream and crushed peppercorns.
- Let it simmer on low heat until the sauce thickens.
- Remove from heat and incorporate butter and Worcestershire sauce.
- Season with salt to taste.
Notes
For best results, serve the sauce fresh and warm over your steak. Adjust the seasoning and consistency upon reheating if stored.