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PEPPERCORN SAUCE

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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

Details

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.

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