Creamy Peppercorn Sauce
Yield: Serves 2
Ingredients:
1/3 cup (85 ml) brandy or cognac (or marsala)
3/4 cup (185 ml) low-sodium beef broth
1/2 cup (125 ml) heavy cream
2–3 teaspoons coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
Instructions:
Deglaze the Pan: After cooking your steaks, remove them from the skillet and set aside to rest. In the same skillet over medium-high heat, add the brandy or cognac. Simmer rapidly for about 1 minute, scraping the bottom of the pan to incorporate any browned bits, until the alcohol smell dissipates.
Add Beef Broth: Pour in the beef broth and continue to simmer for 2–3 minutes, allowing the mixture to reduce by half, intensifying the flavor.
Incorporate Cream and Peppercorns: Reduce the heat to medium. Stir in the heavy cream and crushed peppercorns. Let the sauce simmer gently for 1.5–2 minutes until it thickens to your desired consistency. Avoid boiling the sauce rapidly to prevent curdling.
Adjust Seasoning and Serve: Taste the sauce and adjust the seasoning with salt if necessary. Pour the creamy peppercorn sauce over your rested steaks and serve immediately.