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.
