Recipe of the Week: Brandy Peppercorn Sauce

Brandy Peppercorn Sauce is commonly paired with a striploin or tenderloin steak. I like to cook the steak in a heavy-bottomed pan and then deglaze the pan with this sauce before pouring it all over the meat. 

Makes enough for 6 to 8 servings

Ingredients:

2 Tbsp     butter, cold, cubed (divided)
½ lb        beef trimmings (ask your butcher for some) or ground beef
1 Tbsp     freshly cracked black pepper
½ cup      minced shallots
½ cup      brandy
4               thyme sprigs
2               bay leaves
1 L            Beef Stock
¼ cup      heavy (35%) cream
2 Tbsp      pickled green peppercorns
to taste     Salt and pepper 

Method:

1. Melt 1 Tbsp of the butter in a medium pot over medium heat. Add the beef trimmings (or ground beef) and pepper, and cook until the beef is browned. Stir in the shallots, turn down the heat to medium-low, and sweat the shallots until translucent, about 5 minutes.

2. Drain the meat and shallots through a fine-mesh strainer and discard the rendered fat. Return the meat and the shallots to the pot over medium heat.

3. Add the brandy, and then the bay leaves and thyme. Reduce the brandy by half, then add the beef stock. Bring to a simmer and reduce until the sauce coats the back of a spoon - about 20 minutes. Add the cream and bring back to a simmer, then strain through a fine-mesh sieve into a clean pot.

4. Stir in the peppercorns, then whisk in the remaining 1 Tbsp butter until the sauce is emulsified. Season to taste, then serve immediately, or pour into an airtight container and refrigerate for up to 1 week.