The key to Green Peppercorn Brandy Cream Sauce is using the juices of the protein as an integral part of the sauce. A variety of meats lend themselves to rich and flavorful Green Peppercorn Brandy Cream Sauce. If you want to “do it up”, use filet mignon and a French cognac; for a weeknight dinner, cube steak and Mexican brandy will provide the same great taste at a budget price. Also, try making Green Peppercorn Brandy Cream Sauce with ¾-inch thick slices of pan-fried pork tenderloin, your taste buds will love you for it. Whether you go with beef or pork with Green Peppercorn Brandy Cream Sauce, start out with a Family-Style Rustic Escarole Salad, then on to the main event, accompanied by a full-bodied red wine, like a Primitivo, for a great meal to remember.
Prep Time: 10 minutes, Sauce Cooking Time, see preparation step 6 below, 15 minutes. Serves 2 to 4.
Ingredients:
- 6 to 8 ounces of cube steak or filet mignon or pork tenderloin per person
- ¼ tsp fine Sea Salt
- ¼ tsp ground Black Pepper
- 6 Tbs Unsalted Butter
- 2 Tbs minced Shallot
- 3 Tbs Green Peppercorns in brine*, drained
- 4 Tbs Brandy or Cognac
- 8 Tbs Heavy Cream
Preparation:
- Season the beef or pork on both sides with salt and pepper.
- Melt the butter in a heavy bottom frying pan over a medium-high heat.
- Place the beef or pork into the frying pan and brown well.
- Turn the beef or pork over and brown the other side; add the minced shallot to the frying pan around the beef or pork.
- After two minutes, add the green peppercorns to the frying pan, mixing them in with the shallot.
- If using cube steak, the beef will be done when both sides are browned. If using filet mignon or pork tenderloin, use a meat thermometer to check the internal temperature; filet mignon should be at 130 to 135 F, pork tenderloin at 145 F.
- Remove the cooked beef or pork from the pan to a plate or platter and cover to keep warm.
- Add the brandy or cognac to the pan and deglaze. When deglazing, make sure the pan is centered over the burner. If you prefer, you can burn off the brandy, taking care not to create a flame-up.
- Once the alcohol has sufficiently cooked off, add the heavy cream, stirring until the volume is reduced by half.
- Plate the beef or pork, spoon the Green Peppercorn Cream Sauce over and around it and serve immediately.
*Note:
- Green Peppercorns in brine, usually sold in cans/tins, are available for purchase in many supermarkets, specialty stores and online.