Pepper Sauce (Susan Rea)

  • 2 tblsp. (1/4 stick) unsalted butter
  • 1/4 c  minced shallots
  • ¼ cup brandy
  • 1 cup canned beef broth
  • 1 cup whipping cream
  • 1 tblsp. cracked black peppercorns & 1 tblsp. cracked white peppercorns (Stong’s has a mix done up – available in meat department)

Melt butter in heavy saucepan over medium heat. Add shallots and saute until shallots are translucent, about 3 minutes. Add
brandy. Increase heat to high and boil until liquid is reduced by half, about 4 minutes. Whisk in beef broth and then whipping cream. Boil until reduced to 1 1/4 cups and sauce is thickened. This can take up to an hour on a low simmer. Watch out for boiling point and adjust so sauce does not spill over. Once sauce is thickened, turn off heat. Heat up when guests arrive and add more brandy for spice and taste.
If desired:
Coat both sides of each steak with crushed peppercorns.