PEPPERCORN SAUCE

By á-4711

Ingredients

• 2 TBSP UNSALTED BUTTER
• 1/4 C CHOPPED SHALLOTS
• 1/3 C BRANDY
• 1 C BEFF BROTH
• 1 C CREME FRAICHE
• 1 TBSP FOUR PEPPERCORM BLEND, CRUSHED

Preparation

Step 1

MELT BUTTER IN SAUCE PAN OVER MEDUIM HEAT. ADD SHALLOTS SAUTE TILL GOLDEN ABOUT 8 MINUTES. ADD BRANDY AND BRING TO BOIL. ADD BEEF BROTH BOIL TILL REDUCED TO A CUP. ADD CREME FRAICHE AND PEPPERCORNS. COOK TILL THICKENED AND SEASON TO TASTE WITH SALT.