To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Bone-in Rib Eye with Rosemary, Garlic and Thyme, Bone Marrow Butter with Chives and Meyer Lemon and Béarnaise Sauce.
Green Peppercorn Sauce
Recipe from the Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 teaspoon olive oil
1 tablespoon minced shallots
2 tablespoons green peppercorns (packed in brine)
2 tablespoons butter, divided
2 tablespoons brandy, preferably Cognac
2 teaspoons all-purpose flour
1 cup beef broth, preferably homemade
½ cup heavy cream
Salt, to taste
1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.
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