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. This forms the flavorful base for your Peppercorn Sauce.
Add Peppercorns and Deglaze:
Stir in the crushed black peppercorns for a bold, spicy kick. If using, add brandy or cognac to the pan and allow to simmer for a minute or two to cook off the alcohol, enhancing the richness of your **Peppercorn Sauce.
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 for a creamy consistency.
Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency, perfect for pouring over Steak, Chicken, or Pasta.
Season and Serve:
Season the sauce with salt to taste. Serve this rich and creamy Peppercorn Sauce hot, garnished with chopped parsley. It’s the ideal complement to grilled or pan-seared steak, roasted chicken, or even when tossed with pasta for a luxurious dish.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Calories: 260 kcal per serving | Servings: 4 servings
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