How to make it
5 steps. Take it one step at a time.
Place the peppercorns
Place the peppercorns in a mortar and pestle or a heavy bag and crush them coarsely so they are broken but not powdered.
In a medium saucepan
In a medium saucepan over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until translucent and soft.
3 minAdd the brandy or cognac
Add the brandy or cognac to the pan. If using a gas stove, carefully tilt the pan to ignite the alcohol, or use a long lighter. Let the flames die down naturally (flambé). If not flambéing, increase heat and boil for 2 minutes until reduced by half.
2 minPour in the beef stock
Pour in the beef stock and add the crushed peppercorns. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half, about 5 minutes.
5 minStir in the heavy cream
Stir in the heavy cream. Continue to simmer for another 2-3 minutes until the sauce coats the back of a spoon. Season with salt to taste and serve immediately.
3 min
A little kitchen wisdom
For the best flavor, use a mix of black, white, and green peppercorns. If you're uncomfortable with flambéing, you can simply let the brandy simmer and reduce for a few minutes instead of lighting it.
