Green Peppercorn Sauce


Recipe courtesy Tyler Florence, 2008




    25 min

Inactive Prep



    20 min


    45 min




    * 2 tablespoons olive oil

    * 2 shallots, sliced

    * 2 cloves garlic, peeled and smashed

    * 3 sprigs fresh thyme, leaves only

    * 1 cup brandy

    * 1 box beef stock

    * 2 cups cream

    * 2 tablespoons grainy mustard

    * 1/2 cup green peppercorns in brine, drained, brine reserved




Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.