| Level: | Easy |
Ingredients
- Pan juices from steak
- 4 steaks (1-1 1/2 inches thick)
- 1/3 cup minced shallot
- 1 clove garlic minced
- 1/4 cup Cognac
- 2 cups brown stock or canned beef broth
- 1 tablespoon black peppercorn, coarsely crushed
- 1/3 cup heavy cream
- 4 teaspoons cornstarch
- 2-3 teaspoons Dijon mustard
Instructions
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
Reviews
Watery and bland. Awful.
Sensational! Super easy. Used brandy and warmed it before adding so it would ignite and burn off mostly. Whoever gave it 1 star below blew technique somewhere I fear…
Excellent! Followed the recipe exactly, using demi-glace brown stock, not beef broth. It was incredibly easy to prepare. Great instruction. Flavor was perfectly delicious. This recipe is a keeper.
I did read a few reviews claiming it tasted too much like cognac. When you deglaze with cognac, you scrape up brown bits while the cognac is burning off the alcohol, it is infusing the shallot with flavor, and some evaporates. My end result definitely did NOT taste of cognac or alcohol. Another reviewer claims this is Ree’s recipe. It is not, it is a recipe by Michelle Beckles – so perhaps that review is not for this particular recipe. Bottom line, I will make this over and over and over again when I want to serve peppercorn sauce. Michelle, thank you, its perfect!!!
Delish and easy! Exactly what I was looking for. As did others, I used red wine instead of Cognac. Alcohol taste cooked out, no problem. Looking forward to other uses for this sauce.
Awesome Great Sauce!! Dijon Mustard made it perfect added in the end.(personally I’m not even a mustard fan). Mine had to simmer and reduce for about 40 minutes. Used Red Wine(to de-glaze) instead of Cognac. Definite re-maker!
It was like straight brandy and peppercorns. Normally I love Ree’s recipes but this one was terrible.
This was a hit – I did not use any acohol – just the beef broth. This was served for our New Years Eve dinner of filet menion as a side sauce – the people had never had a sauce like this before –THEY LOVED IT!!!
Substituted red wine (cabernet sauvignon) for the cognac. Turned out great.
I was looking for this sauce to recreate a sandwich that my husband and I love and we 100% found it in this sauce! I used brandy instead of cognac. I pan seared a sirloin roast with a herb and spice crust then roasted in the oven til medium let cool then sliced thin placed on a sliced Italian baguette with sauteed onions and some of this amazing sauce. AMAZING! Just make sure to really crush the peppercorn thoroughly some people don’t bite into them.
Very good pepper taste. I didn’t use the juices from steak and used a little olive oil to sautee the onions. I also used Brandy instead of Conac.
Poured it over the steack and mashed potatos!
Yummmmyy!!