Sauced: Green Peppercorn Pan Sauce Recipe

• Pan with fond remaining after searing steaks
• 1 tablespoon olive oil
• 3 tablespoons finely chopped shallots
• 1 cup beef stock
• 1/2 cup heavy cream
• 1/4 cup brandy
• 2 tablespoons red wine
• 2 tablespoons green peppercorns in brine, drained
• 1/2 teaspoon chopped fresh thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. After removing steaks from pan, turn heat to high, add olive oil and heat until shimmering. Add shallots and cook until softened and lightly browned, about 2-3 minutes.
2. Add in beef stock and bring to a boil, scrapping browned bits off bottom of pan with a spoon. Let boil until reduced to around 1/4 cup, about 10 minutes.
3. Add in heavy cream, brandy, red wine, and green peppercorns and cook until slightly thickened, about 3 minutes. Add in thyme and season with salt and pepper to taste; use immediately.

pan, olive oil, shallots, beef stock, heavy cream, brandy, red wine, green, thyme, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2011/10/sauced-green-peppercorn-pan-sauce-recipe.html (may not work)