Peppercorn Sauce

Directions

1. 1
   Melt butter in heavy medium saucepan over medium heat.
2. 2
   Add shallots and saute until golden.
3. 3
   Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes.
4. 4
   Add cream and peppercorns; cook over medium heat until reduced to sauce consistency, about 5 minutes.
5. 5
   Taste and season with additional crushed peppercorns and salt, if necessary.
6. 6
   (Can be prepared one day ahead.
7. 7
   Cover and chill.
8. 8
   Bring to a simmer before using.)
9. 9
   Serve over your favorite cut of beef.
10. 10
    Makes 8 servings.