Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the butter. Add the crushed black peppercorns and cook for about 1 minute, stirring constantly, until fragrant.
- Add the minced shallot and garlic to the pan. Cook for 2-3 minutes, until they soften and become translucent.
- Carefully pour in the brandy. Let it bubble and cook for about 1 minute until the liquid has reduced by half.
- Whisk in the beef broth and Dijon mustard. Bring the mixture to a simmer and let it cook for 3-5 minutes to reduce slightly.
- Reduce the heat to low and slowly whisk in the heavy cream and whole green peppercorns. Allow the sauce to gently simmer for 5-7 minutes, until it has thickened.
- Taste the sauce and season with salt as needed. Serve immediately.
Nutrition
Notes
For a non-alcoholic version, replace the brandy with an equal amount of beef broth and 1 teaspoon of Worcestershire sauce.
Ensure the sauce does not boil after adding the cream to prevent it from splitting.
Ensure the sauce does not boil after adding the cream to prevent it from splitting.