Peppered Brandy Cream Sauce for Grilled or Pan Sauteed Piece of Beef Or Pork
From choclytcandy 14 years agoIngredients
- 2 tbs unsalted butter shopping list
- 1/3 cup chopped shallots or green onions, white part only shopping list
- 2 tsp chopped garlic shopping list
- 1/3 cup finely chopped cremini or shiitake mushrooms shopping list
- 3/4 cup brandy or cognac shopping list
- 4 cups beef or chicken stock shopping list
- 2 tsp green peppercorns shopping list
- 1 tsp cracked peppercorns shopping list
- 1/2 tsp fennel seeds shopping list
- 1 1/4 cups heavy (whipping cream) shopping list
- 2 tbs Dijon mustard shopping list
- kosher or sea salt and pepper shopping list
- 2 tsp chopped fresh parsley shopping list
- 1 tsp chopped fresh tarragon shopping list
How to make it
- Melt the butter in a saute pan over medium-high heat and saute the shallots, garlic, and mushrooms until just beginning to brown. Raise the heat to high and add the brandy, stock, peppercorns, fennel seeds, and mustard and reduce by half. Add the cream and reduce to desired consistency. Sauce can strained, or not. Season to taste with salt and pepper and stir in the parsley and tarragon just before serving. Sauce can be prepared in advance, cover and store in refrigerator for up to 3 days.
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