Peppercorn Cream Sauce

By lorik

This sauce works well when brought together in a skillet that was used to cook steaks, taking advantage of the fond left in the skillet.

Ingredients

• 1 tablespoons vegetable oil
• 1 shallot, minced
• 3/4 cup white wine
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh tarragon leaves
• 1 teaspoon coarsely ground black pepper

Details

Adapted from cookscountry.com

Preparation

Step 1

Add oil and shallot to 12 inch skillet and cook over medium heat until softened, about 2 minutes. Stir in wine, broth, and cream, and simmer, scraping up any browned bits with wooden spoon, until slightly thickened, about 5 minutes. Off heat, whisk in tarragon, remaining pepper, and any accumulated steak juices. Season with salt. Pour sauce over steaks. Serve.