Peppercorn Sauce

By Shawn

Five stars

Ingredients

• Pan juices from steak
• 4 steaks 1-1 1/2 inches
• 1/3 cup minced shallot
• 1 clove garlic minced
• 1/4 cup cognac
• 2 cups brown stock or canned beef broth
• 1 tablespoon black peppercorn, coarsely crushed
• 1/3 cup heavy cream
• 4 teaspoons cornstarch
• 2-3 teaspoons Dijon mustard

Preparation

Step 1

Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet, add shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.