Go Back
+ servings
Brandy Peppercorn Sauce with Parmesan. THE sauce to take your steak from great to amazing. The perfect sauce to serve with beef filet or beef tenderloin. simply sated
4.34 from 33 votes
Print

Brandy Peppercorn Sauce with Parmesan

Brandy Peppercorn Sauce with Parmesan. THE sauce to take many favorite foods such as pork, chicken, pasta, hamburger and salad from great to amazing.
Course Entree - Main Dish
Cuisine American
Keyword peppercorn sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Susie Gall

Ingredients

  • 2 tablespoons butter unsalted
  • 1/2 shallot peeled & thinly sliced
  • 1/2 cup brandy divided (half will be used to deglaze pan after steaks cook)
  • 1/2 cup chicken stock unsalted
  • 1 teaspoon beef granules or 1/2 beef cube
  • 4 sprigs fresh thyme
  • 1 teaspoon black pepper freshly ground or cracked
  • pan drippings (if using)
  • cups heavy cream
  • 1 tablespoon Parmesan cheese freshly grated
  • sea salt add only after tasting.

Instructions

  1. Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.
  2. Remove the pan from the heat.
  3. Carefully, and away from the heat, stir in 1/2 cup brandy.

  4. Place the pan over medium-low heat and add chicken stock, beef granules (or 1 beef cube), thyme, black pepper.  (If adding in pan drippings, *see note.)  Bring mixture to a low boil, reduce heat to low and cook 8-10 minutes or until liquid is reduced by half.

  5. Remove the thyme sprigs.
  6. Stir in the heavy cream. Keep mixture at a gentle boil, stirring occasionally, about 10-15 minutes or until the sauce is reduced to a little thicker than heavy cream. 

  7. Remove the mixture from the heat and whisk in grated Parmesan cheese.

  8. Once cheese has melted, season to taste.

  9. Serve with Filet of Beef or Beef Tenderloin.
  10. Enjoy!

Recipe Notes

Brandy Peppercorn Sauce can be made up to three days ahead. When ready to use, reheat the sauce slowly in a small saucepan over low heat.
The sauce can be made with or without pan drippings – also the pan-drippings can be added even if the sauce is made ahead. After the beef is cooked, deglaze the pan with ¼ cup brandy and cook until reduced by half.  Add the deglazed drippings to the already prepared sauce. Bring the sauce to a low boil and cook 3-5 minutes or until the sauce has thickened again.
***Keep leftover sauce refrigerated and in an air-tight container.