Ingredients

2 Tbs mixed peppercorns or more to taste
1/4 cup butter
1 shallot, minced
1/3 cup brandy or cognac
3/4 cup beef stock
1/4 cup heavy cream

Directions

Step 1: Crush peppercorns slightly using a mortar and pestle or a rolling pin.

Step 2: Melt butter in a saucepan over medium high heat. Add shallot and sauté until soft, about 3 minutes.

Step 3: Add crushed peppercorns and brandy; bring to a boil and simmer rapidly until brandy is almost completely reduced, 2-3 minutes.

Step 4: Add beef stock; bring to a boil, then reduce heat to medium and simmer until reduced by half, 3-4 minutes.

Step 5: Reduce heat to medium-low; stir in cream and simmer until sauce coats the back of a spoon, or to desired consistency, without letting sauce boil too rapidly, 3 to 4 minutes. Season to taste and serve hot with your favorite steak.

cook’s notes

If you pan-fry your steak, you can remove the steak from the pan, let it rest, and then make the peppercorn sauce in the same pan.  This will add a lot of rich flavor to the peppercorn sauce…If your sauce breaks, add a splash of stock and whisk vigorously…If you need to reheat your sauce, add a splash of cream and heat over medium heat, stirring constantly.