Green Peppercorn Sauce

• 1 teaspoon olive oil
• 1 tablespoon minced shallots
• 2 tablespoons green peppercorns (packed in brine)
• 2 tablespoons unsalted butter, divided
• 2 tablespoons brandy, preferably Cognac
• 2 teaspoons all-purpose flour
• 1 cup beef broth, preferably homemade
• 1/2 cup heavy cream
• Salt, to taste

1. DIRECTIONS
2. 1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
3. 2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
4. 3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
5. 4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.

olive oil, shallots, green peppercorns, unsalted butter, brandy, flour, beef broth, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/green-peppercorn-sauce-52812021 (may not work)