Brandy Peppercorn Sauce For Beef Recipe

Elevate your beef to unforgettable heights with this rich and decadent brandy peppercorn sauce! Sweet onions and spicy peppercorns mingle in a luxurious brandy reduction, finished with a dramatic flambé for an unforgettable culinary experience. Perfect for filet mignon, but equally delicious with other cuts of beef.

Prep Time 5 mins
Cook Time 20 mins
Calories 1222.4 kcal
Protein 23g
Rating 5.0 (2 Reviews)
Brandy Peppercorn Sauce For Beef 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brandy Peppercorn Sauce For Beef

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How to Make Brandy Peppercorn Sauce For Beef

  1. 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.
  2. Sauté the onions and peppercorns until the onions are softened, about 5-7 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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