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Brandy Peppercorn Sauce

Thursday, March 14, 2013

Recipe adopted from Burp! Where Food Happens.

I think most meat eaters would agree that there's nothing better than a perfectly cooked and seasoned steak.  But what about a perfectly cooked and seasoned steak that's been topped with a sauce that, according to Lori Fredrich, is "so good you could bathe in it?"  Besides its flavors, this sauce is one of my new favorites because of the fact that it can be put together in just minutes.  Minor things I'd do differently next time include mincing the shallots as the recipe calls for (rather than just dicing) and simmering for about one minute less, so that the sauce is a little less viscous.  What other toppings and/or sauces do you enjoy with a steak?


2 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons brandy
1 teaspoon coarsely ground peppercorns
2/3 cup whipping cream
Kosher salt, to taste


Melt the butter in a saucepan over medium heat.  Add the minced shallots and cook until just softened.  Add the garlic and cook for another minute.  Add the brandy and cook for 30 to 45 seconds.  Lastly, add the peppercorns and cream, and season to taste with salt.  Simmer for several minutes, until it reaches your desired consistency.

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