Ingredients for Cognac Peppercorn Sauce
- 2 tablespoons butter
- 2 tablespoons finely diced shallot
- 2 tablespoon crushed green peppercorns
- 1/4 cup Cognac or brandy
- 1/2 cup heavy cream
- Salt and pepper to taste
Method for the Green Peppercorn Cream Sauce
In a small saucepan over medium heat, melt butter. Add shallot, green peppercorns and sauté until shallots are soft. Add Cognac and cook until liquid is reduced by half. Add cream and simmer for 2 minutes.
Adjust the seasoning.
Another variation of this sauce can be made by adding ½ cup of veal stock and reducing the cream to a tablespoon. It makes for less fat and adds a richer beef flavor to the peppercorn sauce.