Braden Family Cookbook

Chuck Braden

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Makes enough for 4 pax


1 ¾ cups beef stock (1 can)
3 TBSP unsalted butter
¼ cup chopped shallots
1 cup whipping cream
3 TBSP cognac, brandy or bourbon
2 TBSP drained green peppercorns in brine ( about 1/4th of the peppercorns slightly crushed)

Reduce beef stock in a sauce pan to about half the amount you start with.  Melt butter in medium skillet and sauté shallots for about 2 minutes.  Color a little.  Add reduced beef stock, whipping cream, cognac and green peppercorns.  Boil until mixture thickens, about six minutes.

Great with steak, pepper steak, grilled pork, etc.  Quite mild considering the heat from the peppercorns.