Peppercorn Sauce

By mhyde

Ingredients

• Pan juice from steaks
• 1/3 cup minced shallots
• 1 clove garlic minced
• 1/4 cup cognac
• 2 cups beef broth
• 1 tbs black peppercorn crushed
• 1/3 cup heavy cream
• 3 teaspoons cornstarch
• 2-3 teaspoons Dijon mustard

Preparation

Step 1

Cook steaks take all but 1 tablespoon of juice and add to skillet. Add shallots and
Garlic and cook for 2 min. Deglaze with cognac. Add stock and peppercorns.
In a small bowl combine3 heavy cream and cornstarch. Whisk into skillet and simmer until thick.
Whisk in mustard and any remaining juice from steaks.