Creamy Green Peppercorn Sauce
By Steve DunnPublished on September 28, 2020
Time
45 minutes
Yield
Serves 8 to 10
Ingredients
2 tablespoons unsalted butter ¼ cup brined green peppercorns, drained2 tablespoons minced shallot 1 tablespoon all-purpose flour 1 ½ cups beef broth ¼ cup brandy 2 tablespoons soy sauce 1 cup heavy cream
Before You Begin
The peppercorn sauce can be made as the roast is resting; alternatively, prepare it up to three days ahead and warm it right before serving.
Instructions
- Melt butter in medium saucepan over medium-low heat. Add peppercorns and shallot and cook, stirring frequently, until shallot is softened, 3 to 5 minutes. Add flour and cook, stirring constantly, for 2 minutes. Increase heat to medium and whisk in broth, brandy, and soy sauce. Bring to boil. Cook, whisking occasionally, until mixture is reduced to 1½ cups, 12 to 15 minutes.
- Add cream and cook, whisking occasionally, until reduced to 2 cups, about 10 minutes. Season with salt and pepper to taste.
Time
45 minutesYield
Serves 8 to 10Ingredients
2 tablespoons unsalted butter
¼ cup brined green peppercorns, drained
2 tablespoons minced shallot
1 tablespoon all-purpose flour
1 ½ cups beef broth
¼ cup brandy
2 tablespoons soy sauce
1 cup heavy cream
Ingredients
2 tablespoons unsalted butter
¼ cup brined green peppercorns, drained
2 tablespoons minced shallot
1 tablespoon all-purpose flour
1 ½ cups beef broth
¼ cup brandy
2 tablespoons soy sauce
1 cup heavy cream
Ingredients
2 tablespoons unsalted butter
¼ cup brined green peppercorns, drained
2 tablespoons minced shallot
1 tablespoon all-purpose flour
1 ½ cups beef broth
¼ cup brandy
2 tablespoons soy sauce
1 cup heavy cream
Why This Recipe Works
This creamy green peppercorn sauce is the perfect accompaniment to our Beef Wellington or any beef roast. A reduction of beef broth, brandy, and soy sauce provide a savory base. Green peppercorns give the sauce a mild, peppery bite. Finishing with heavy cream, lends the sauce richness and body, without being heavy.
Before You Begin
The peppercorn sauce can be made as the roast is resting; alternatively, prepare it up to three days ahead and warm it right before serving.
Instructions
- Melt butter in medium saucepan over medium-low heat. Add peppercorns and shallot and cook, stirring frequently, until shallot is softened, 3 to 5 minutes. Add flour and cook, stirring constantly, for 2 minutes. Increase heat to medium and whisk in broth, brandy, and soy sauce. Bring to boil. Cook, whisking occasionally, until mixture is reduced to 1½ cups, 12 to 15 minutes.
- Add cream and cook, whisking occasionally, until reduced to 2 cups, about 10 minutes. Season with salt and pepper to taste.
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