1 tablespoon butter

1 small shallot, finely chopped

2 cloves garlic, minced
1 tablespoon black peppercorns, crushed

1/4 cup brandy or cognac (optional)

1 cup beef or chicken broth

1 cup heavy cream

Salt to taste

Fresh parsley, chopped for garnish


1 – Sauté Shallots and Garlic: In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and minced garlic, sautéing until they are soft and translucent, about 2-3 minutes.

2 – Add Peppercorns and Deglaze: Stir in the crushed peppercorns. If using, add brandy or cognac to the pan and allow to simmer for a minute or two to cook off the alcohol.

3 – Add Broth and Cream: Pour in the beef or chicken broth and bring to a simmer. Reduce the heat and slowly stir in the heavy cream. Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency.

4 – Season and Serve: Season the sauce with salt to taste. Serve the peppercorn sauce hot, garnished with chopped parsley. It’s perfect over grilled or pan-seared steak, roasted chicken, or tossed with pasta.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Kcal: 260 kcal per serving | Servings: 4 servings

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