Pan juices from skillet. Otherwise 1 tablespoon of cooking oil 2 Cups of beef broth 1/4 Cup of brandy 1/3 Cupminced shallot 1/3 Cup of heavy cream 1 Clove of garlic. Minced 2 Tablespoons of Dijon mustard 1 Tablespoons of cornstarch 1 Tablespoon of crushed peppercorn
Peppercorn Steak Sauce
Ideally use the same skillet used to cook your steak and deglaze bottom of pan with the brandy. Otherwise add 1 tablespoon of vegetable or olive oil to a skillet at medium heat. Add shallots, minced garlic and cook for about a minute until softened. If not already used to deglaze, add brandy and bring to boil to reduce the brandy. Then add beef broth, crushed peppercorns and Dijon mustard.
Reduce heat to a simmer. In a bowl combine heavy cream and corn starch. Whisk into the sauce gradually. Continue to simmer until the mixture is lightly thickened to desired consistency. Use as a steak dipping sauce or drizzle over hot steaks as preferred.