Brandy Peppercorn Steak Sauce
- 2 tbsps unsalted butter
- 1/4 cup shallots, chopped
- 1/3 cup Brandy
- 1 cup low sodium beef broth
- 1 cup creme fraiche
- 1 1/2 tbsps Peppercorns, cracked
Total time for the sauce preparation is about 35 minutes plus about 5 minutes cool down once removed from the stove for 40 minutes total. Use this approximation to gauge your other dishes, including cooking your tenderloin or ribeye steaks.
- Melt butter in a heavy medium sized sauce pan over medium heat. Add chopped shallots and saute until golden, about 5 minutes
- Add brandy and bring to a boil
- Add beef broth and boil mixture until total volume is reduced to 1 cup. This can be about 15 minutes.
- Once reduced, slightly reduce heat and add creme fraiche. Bring back to a gentle boil to further reduce the liquid until you achieve the desired sauce thickness. This can take 5 minutes or a bit longer, be patient at this point as this is where you achieve that wonderful thick texture. Be careful to not have too much heat and too vigorous of a boil as the sauce can break (separate). The reduction should be a very gentle boil.
- Once desired consistency is achieved, add in the peppercorns and stir thoroughly, the sauce will take on an increasingly dark coloring.
- Remove from heat and put in serving dish, where the sauce will thicken slighly as it cools
Serve over cooked steaks and mashed potatoes for a great meal!
Yield: enough for 4 people, even with ample servings!
Wine suggestions for this sauce, with steaks, include bolder reds such as Kuhlman Cellars' Barranca, Astéries, Ignis and the Vina Vita Red Club Blend.