Ingredients
2-3 tbsp mixed peppercorns
60g butter
1 shallot, minced
120ml brandy
120ml beef stock
60ml heavy cream
salt to taste
Directions
Step 1
Prepare all the ingredients.
Step 2
Slightly crush the peppercorns using a mortar and pestle or a rolling pin.
Step 3
In a saucepan over medium-high heat, melt the butter. Add the minced shallot and sauté until soft, about 3 minutes.
Step 4
Add the crushed peppercorns and brandy. Bring to a boil and simmer rapidly until the brandy is almost completely reduced, about 2-3 minutes.
Step 5
Pour in the beef stock. Bring to a boil, then reduce the heat to medium and simmer until reduced by half, about 3-4 minutes.
Step 6
Reduce the heat to medium-low. Stir in the cream and simmer until the sauce coats the back of a spoon or reaches the desired consistency, without letting the sauce boil too rapidly, about 3-4 minutes. Season to taste and serve hot with your favorite steak.