cracked, green peppercorn sauce
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.
