27 Sep Creamy Peppercorn Sauce
- 1/4 Cup Brandy / Cognac or Bourbon
- 3/4 Cup Beef Stock
- 1/2 Cup 35% Cream
- 2 Tbsp Whole Peppercorns (crushed with a mortar / pestle, leaving a few whole)
- In a cast iron skillet, heat the Brandy/Cognac or Bourbon.
- Add the Peppercorns, and beef stock and sauté until liquid is reduced by 1/2 (approx.)
- Add the 35% cream and stir to combine. Sauté until the sauce thickens (about 5-7 minutes).