Delicious Peppercorn Sauce Recipe
- 2 teaspoons peppercorns, briefly toasted in a dry skillet, allowed to cool, then cracked lightly using a flat-bottomed heavy pan.
- 2 tablespoons butter
- 2 teaspoons minced shallots
- 1 cup beef stock splash brandy
- 1 tablespoon tapioca starch or cornstarch, mixed with 1 tablespoon of water to form a slurry Sea salt to taste
- 1/3 cup heavy cream
Directions:Sautee shallots in butter until translucent. Add peppercorns and fry for 30 seconds or so. Add brandy, allow alcohol to cook off, then add beef stock. Bring to a boil and allow to reduce a bit. Then add tapioca starch slurry. Simmer for a minute, then reduce heat and stir in heavy cream. Serve over grilled ribeye steak, or breaded and fried veal, pork, or chicken cutlets.