Peppercorn Sauce


  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1/4 cup cognac or brandy
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons crushed black peppercorns
  • Salt, to taste


  1. Melt the butter in a saucepan over medium heat.
  2. Add the finely chopped shallot and cook until it is softened and lightly browned, about 2-3 minutes.
  3. Remove the saucepan from the heat and pour in the cognac or brandy.
  4. Return the saucepan to the heat and cook until the cognac or brandy has reduced by half, stirring occasionally, about 2-3 minutes.
  5. Add the beef broth to the saucepan and bring the mixture to a boil.
  6. Reduce the heat to low and simmer the sauce until it has thickened slightly, about 8-10 minutes.
  7. Stir in the heavy cream and crushed black peppercorns.
  8. Season the sauce with salt to taste.
  9. Cook the sauce over low heat until it has thickened to your desired consistency, about 5-10 minutes.
  10. Remove the sauce from the heat and strain it through a fine-mesh sieve.
  11. Serve the Peppercorn Sauce warm over your favorite steak or meat.

Enjoy your delicious Peppercorn Sauce!