Braden Family Cookbook
PEPPERCORN CREAM SAUCE
enough for 4 pax
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.