Creamy Peppercorn Sauce

A French cream sauce that's perfect with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and even fish dishes, such as tuna and salmon.

Ingredients

• 1 Shallot, finely diced (optional)
• 1/3 cup Brandy
• 3/4 cup Beef Stock
• 1/2 cup Thickened Cream
• 2 tspns Peppercorns, roughly crushed

Method

1. Cook meat/chicken/fish to your taste, then remove and rest while you make the sauce.
2. In the same pan, add olive oil (if needed) and shallots, simmer for a few minutes until softened.
3. Add brandy, simmer rapidly for 1 minute until the alcohol smell is gone.
4. Add beef broth/stock, and simmer rapidly until it reduces by half.
5. Add cream and crushed peppercorns. Stir until reduced. Season with salt. Serve over steak.