A rich and creamy peppercorn sauce inspired by a timeless family recipe, combining black and green peppercorns with brandy, cream, and beef stock for a flavorful finish.
Ingredients extracted via AI
Ingredients
black pepperbuttershallotbrandyheavy creambeef stockgreen peppercorns in brinefreshly ground black pepperlemon juiceparsley
Procedure generated via AI
Heat a dry pan over medium heat, then reduce to low.
Add cracked black peppercorns followed by freshly ground black pepper with larger pieces.
Toast the peppercorns in the dry pan until their aroma is released.
Stir in the butter.
Add the chopped shallots and cook gently.
Clean the sides of the pan to remove any residue before flambéing the brandy.
Pour in the brandy and allow the alcohol to evaporate; any flames are just for effect.
Stir in the heavy cream.
Add the reduced beef stock.
Mix in the green peppercorns in brine for texture.