Green Peppercorn Sauce

• 4 Tablespoons unsalted butter, cubed
• 1/4 cup minced shallots
• 1 Tablespoon stone-ground mustard
• 1/4 cup brandy
• 2 Tablespoons glace de viande ( beef/veal stock concentrate ) Found in gourmet stores.
• 1/2 cup water 1/3 cup port wine
• 2 Tablespoons green peppercorns in brine and drained
• 1/3 cup heavy cream
• 1 Tablespoon sherry vinegar

1. First pan sear your steak or tenderloin and pour off the drippings saving the brown bits or fount as they call it.
2. Using the same pan.
3. Melt 2 Tablespoons of the butter over medium high heat.
4. Add the shallots and saute for 2 minutes.
5. Stir in the mustard and cook for about 30 seconds.
6. Off the heat add the brandy to the pan and scrap the brown bits off the bottom of the pan.
7. Return the pan to the stove and whisk in the glace, water, port and the pepper corns reduce the sauce to about 3/4 cup about 5 - 7 minutes.
8. Stir in the cream and bring the sauce back to a boil and let thicken about another 5 - 7 minutes.
9. Off the heat again to finish with the vinegar and melt in and blend the last 2 Tablespoons of the butter.

unsalted butter, shallots, stoneground mustard, brandy, glace de viande, water, green, heavy cream, sherry vinegar

Taken from www.foodgeeks.com/recipes/22218 (may not work)