Ingredients:
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon black peppercorns, crushed
1/4 cup brandy or cognac (optional)
1 cup beef or chicken broth
1 cup heavy cream
Salt to taste
Fresh parsley, chopped for garnish
Directions:
Sauté Shallots and Garlic:
In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and minced garlic, sautéing until they are soft and translucent, about 2-3 minutes.
Add Peppercorns and Deglaze:
Stir in the crushed peppercorns. If using, add brandy or cognac to the pan and allow to simmer for a minute or two to cook off the alcohol.
Add Broth and Cream:
Pour in the beef or chicken broth and bring to a simmer. Reduce the heat and slowly stir in the heavy cream. Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency.
Season and Serve:
Season the sauce with salt to taste. Serve the peppercorn sauce hot, garnished with chopped parsley. It’s perfect over grilled or pan-seared steak, roasted chicken, or tossed with pasta.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 260 kcal per serving | Servings: 4 servings