Green Peppercorn Sauce

photo 5

Cook Time: ~30 Minutes


1 Tbs Olive Oil

1 Shallot, Finely Diced

1 Clove Garlic, Crushed

2 Sprigs Fresh Thyme, Leaves Only

1/2 Cup Brandy

2 Cups Beef Broth

1 Cup Heavy Cream

1 Tbs Whole Grain Mustard

1/4 Cup Green Peppercorns, Drained


1) Cook steaks in pan until desired level. Remove steaks from pan.

2) Add oil to pan and saute onions for 2-3 minutes. Add garlic and thyme, saute for 30 seconds.

photo 1

3) Remove pan from heat. Add brandy to pan the flambe using a kitchen match or lighter. (Caution there will be a large flame in the pan but it will burn off quickly, do not panic)

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4) Once flame goes out return pan to heat and add beef stock, reduce by half.

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5) Add cream and mustard and reduce by half again.

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6) Turn off heat and add peppercorns, then serve sauce over steaks.


1 thought on “Green Peppercorn Sauce

  1. Pingback: New York Strip Steaks With Green Peppercorn Sauce | Smartchefblog

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