This classic sauce is traditionally served over Porterhouse steak or fillet mignon, but it’s also good with chicken or shrimp. The recipe is extremely versatile, too. Mix things up by using a medley of green, black and pink peppercorns for added flavor and color, or add roasted garlic, mushrooms, mustard or use Worcester sauce instead of Cognac.
1 tablespoon green peppercorns, cracked 1 ¼ cups beef broth 1 ounce Cognac 1 cup heavy cream Dash of salt
Combine all ingredients in a bottle with a tight-fitting lid and shake well (or whisk in a bowl) just before using. Refrigerate leftovers.
Discover more information about A Passion for Pepper: Parsing Peppercornsin the archived edition of our July 2014 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ a passion for peppercorn ]
