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Spices/Sauces/Rubs | |
| 1/4-1/2 ounce (30g) whole black peppercorns, plus more as needed, divided 1 tablespoons (45ml) vegetable oil 1 tablespoon (15g) unsalted butter 1/2 large shallot (about 1 1/2 ounces; 40g), minced 2 tablespoons (30ml) brandy or cognac 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken broth (or beef) 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note) 1 teaspoon (5ml) Dijon mustard | |
| Crack the peppercorns using a mortal and pestel or alet. If you cooked the steaks in a skillet, pour off all but 1 TBSP of the drippings. Else add 1 TBSP of good oil to the pan. Add shallot cracked peppercorns, set to medium heat, and cook, stirring, until shallot is tender, about 2 minutes. Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated. Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt. | |
Unrated | |
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