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September 23, 2011

Peppercorn Sauce

Serve this over your favorite steak or beef tenderloin

Enough sauce for 4-6 steaks


1 tablespoon olive oil
1 1/2 cups beef stock
1/4 cup brandy
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme, chopped
1/2 cup heavy cream
1 tablespoon shallots, finely chopped
1 1/2 tablespoons tricolor pepper
salt to taste


In a saucepan, heat the oil and when hot, add the shallots. When golden brown, add the vinegar and reduce until almost dry. Add the stock, brandy, and thyme. Let it reduce by half. For a smoother texture strain through a fine sieve. Add the cream. Heat on low until thickened. Adjust the seasoning with salt and add the peppercorns.

Posted by terri at September 23, 2011 03:30 AM