Peppercorn Sauce (Green)

Inspired by a classic French recipe, Sauce au Poivre, this creamy peppercorn sauce is an easy and elegant way to tone down the bold flavour of black peppercorns. Green Peppercorns have a milder flavour and bite than the fully ripened Black Peppercorns, but are still intense in this sauce.

1¾ cups beef broth
3 Tbsp. butter
¼ cup shallots, chopped
1 cup whipping cream
3 Tbsp. Cognac or Brandy
2 Tbsp. green peppercorns in brine, drained
pepper, freshly cracked

Boil broth in small saucepan until reduced to ¾ cup, about 7 minutes.

In a skillet, heat butter and add shallots. Sauté 2 minutes. Remove from heat. Add reduced beef broth, whipping cream, Cognac and green peppercorns.

Boil until mixture thickens to sauce consistency, about 6 minutes.

Season sauce to taste with pepper. Spoon sauce over steaks and serve.