Creamy Peppercorn Sauce

Sauce Fanatic

2 tablespoons unsalted butter, divided 1 large shallot, minced ½ cup brandy or cognac 1 cup beef stock, low sodium ⅓ cup heavy cream 2 - 3 tsp coarsely crushed whole black peppercorns

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallot and cook until softened and lightly browned, 2-3 minutes.

Carefully add the brandy and cook over medium-high heat until reduced by half, about 1 minute

Whisk in the beef stock, bring to simmer, and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

Turn heat down to medium. Stir in the cream, remaining tablespoon of butter, and peppercorns and simmer for 4-5 minutes until it thickens.