Peppercorn Sauce - cooking recipe

Ingredients

2 Tbsp. butter
1/4 c. shallots, finely chopped
1/3 c. brandy
1 c. beef broth or canned unsalted broth
1 c. heavy cream or creme fraiche
1 Tbsp. whole black peppercorns, crushed

Preparation

Melt butter in heavy medium saucepan over medium heat.
Add shallots and saute until golden.
Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes.
Add cream and peppercorns; cook over medium heat until reduced to sauce consistency, about 5 minutes.
Taste and season with additional crushed peppercorns and salt, if necessary.
(Can be prepared one day ahead.
Cover and chill.
Bring to a simmer before using.)
Serve over your favorite cut of beef.
Makes 8 servings.