Peppercorn Sauce
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(Created page with '=Ingredients= *4 to 6 tablespoons tri-color peppercorns, crushed *4 tablespoons butter *1 beef bouillon cube *4 to 6 tablespoons Dijon mustard *1 cup brandy *1 1/2 to 2 cups hea…')
(Created page with '=Ingredients= *4 to 6 tablespoons tri-color peppercorns, crushed *4 tablespoons butter *1 beef bouillon cube *4 to 6 tablespoons Dijon mustard *1 cup brandy *1 1/2 to 2 cups hea…')
Current revision as of 19:55, 28 December 2015
Ingredients
- 4 to 6 tablespoons tri-color peppercorns, crushed
- 4 tablespoons butter
- 1 beef bouillon cube
- 4 to 6 tablespoons Dijon mustard
- 1 cup brandy
- 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)
Instructions
1. Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
2. Heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine.
3. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so.
4. Pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.
