Ingredients for Brandy Peppercorn Sauce For Beef
- Peppercorn
- Red Onion
- 2 tablespoons butter
- 1 cup brandy
- Demi Glace
- Heavy Cream
- Salt And Pepper
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How to Make Brandy Peppercorn Sauce For Beef
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and 1 tablespoon of black peppercorns.
- Sauté the onions and peppercorns until the onions are softened, about 5-7 minutes.
- Carefully pour in 1/2 cup brandy. **Caution:** The brandy may ignite; if it does, stand back and let it burn off naturally (or use a long lighter to ignite it carefully for visual effect). Do NOT cover the pan.
- Once the flames subside, add the remaining 1/2 cup of brandy along with 1/2 cup demi-glace and 1/4 cup heavy cream.
- Reduce the sauce over low heat, stirring occasionally, until it thickens to your desired consistency, approximately 5-7 minutes. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite cut of beef. Filet mignon is highly recommended!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
112g
Carbs
22g