Green Peppercorn Pan Sauce Recipe | Sauced
The fond left by seared steaks and the reduced beef stock gave this sauce an incredibly deep flavor to start, but pair that with heavy cream and brandy and the richness only multiples. The green peppercorns gave a great spice and texture but did little to hold back the shear heaviness of the sauce.
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- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Pan with fond remaining after searing steaks
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallots
- 1 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup brandy
- 2 tablespoons red wine
- 2 tablespoons green peppercorns in brine, drained
- 1/2 teaspoon chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1
After removing steaks from pan, turn heat to high, add olive oil and heat until shimmering. Add shallots and cook until softened and lightly browned, about 2-3 minutes.
- 2
Add in beef stock and bring to a boil, scrapping browned bits off bottom of pan with a spoon. Let boil until reduced to around 1/4 cup, about 10 minutes.
- 3
Add in heavy cream, brandy, red wine, and green peppercorns and cook until slightly thickened, about 3 minutes. Add in thyme and season with salt and pepper to taste; use immediately.