Brandy Peppercorn Steak Sauce
This is a Kuhlman Cellars' favorite for Beef Tenderloin and Ribeye steaks! It is easy to make and provides a perfect sauce for steaks, mashed potatoes and dinner rolls! It only takes about 35 minutes to make and is easily done while getting the steaks and rest of dinner ready. Patience is needed however, to ensure you allow the sauce to reduce sufficiently to get a nice consistency.
Directions
Total time for the sauce preparation is about 35 minutes plus about 5 minutes cool down once removed from the stove for 40 minutes total. Use this approximation to gauge your other dishes, including cooking your tenderloin or ribeye steaks.
Melt butter in a heavy medium-sized saucepan over medium heat. Add chopped shallots and saute until golden, about 5 minutes
Add brandy and bring to a boil.
Add beef broth and boil the mixture until the total volume is reduced to 1 cup. This can take about 15 minutes.
Once reduced, slightly reduce heat and add creme fraiche. Bring back to a gentle boil to further reduce the liquid until you achieve the desired sauce thickness. This can take 5 minutes or a bit longer, be patient at this point as this is where you achieve that wonderful thick texture. Be careful to not have too much heat and too vigorous of a boil as the sauce can break (separate). The reduction should be a very gentle boil.
Once desired consistency is achieved, add in the peppercorns and stir thoroughly, the sauce will take on an increasingly dark coloring.
Remove from heat and put in a serving dish, where the sauce will thicken slightly as it cools
Serve the sauce over steaks and mashed potatoes for a great meal!
Yield: enough for 4 people, even with ample servings
Wine suggestions for this sauce, with steaks, include bolder reds such as Kuhlman Cellars' Barranca, Astéries, Ignis, and the Vina Vita Red Club Blend.
Ingredients
2 tbsp unsalted butter
1/4 cup shallots, chopped
1/3 cup brandy
1 cup low-sodium beef broth
1 cup creme fraiche
1 1/2 tbsps peppercorns, cracked
