Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 1 tbsp Unsalted butter
- 1 whole Shallot, very finely minced
- 1 tbsp Whole black peppercorns, coarsely crushed
- 1 cup Brandy or cognac
- 3 cup Low-sodium beef stock
- 3 cup Heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Kosher salt
- 1 tbsp Cold unsalted butter
Instructions
Melt 1 tablespoon butter in a skillet over medium heat. Add shallot. Cook approximately 2 minutes until softened.
Add crushed peppercorns. Cook approximately 30 seconds until fragrant.
Remove the skillet from any open flame before adding the brandy or cognac. Carefully add brandy. Return to the heat.
Simmer until the brandy has reduced substantially, approximately 2-3 minutes.
Add beef stock. Simmer approximately 3-5 minutes until reduced by roughly half.
Add heavy cream. Stir in Dijon and Worcestershire.
Reduce heat and simmer gently approximately 3-5 minutes until the sauce lightly coats the back of a spoon.
Remove from direct heat. Whisk in the final tablespoon of cold butter. Taste before adding additional salt. Serve warm.
Nutrition per serving
280
Calories
4g
Protein
6g
Carbs
25g
Fat
