Peppercorn Cognac Sauce
- Pan juices from steak
- 4 steaks 1-1 1/2 inches
- mushrooms (optional)
- 1/3 cup minced shallot
- 1 clove garlic minced
- 1/4 cup cognac
- 2 cups brown stock or canned beef broth
- 1 tablespoon black peppercorn, coarsely crushed
- 1/3 cup heavy cream
- 4 teaspoons cornstarch
- 2-3 teaspoons Dijon mustard
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
pan, inches, mushrooms, shallot, garlic, cognac, brown stock, black peppercorn, heavy cream, cornstarch, mustard
Taken from www.epicurious.com/recipes/member/views/peppercorn-cognac-sauce-52054231 (may not work)