Au Poivre Sauce for Steaks

By lorik

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Ingredients

3/4 cup heavy cream
1/2 cup chicken broth
1 Tbsp crushed black peppercorns
Dry Sherry
Salt

Details

Preparation

Step 1

Simmer 3/4 cup heavy cream with 1/2 cup chicken broth and 1 tablespoon crushed black peppercorns over medium heat until slightly thickened, about 20 minutes. Add a splash of dry sherry and season with salt. Coat 4 filet mignon steaks with crushed black peppercorns; grill to preferred temperature. Serve with the sauce.