Brandy Peppercorn Sauce with Parmesan

• Gluten free

• Meat

  • 1 Beef
  • 1 Pan-drippings from seared steak or beef tenderloin

• Produce

  • 1/4 cup Shallot or sweet yellow onion
  • 4 small sprigs Thyme, fresh

• Canned Goods

  • 3/4 cup Chicken stock

• Baking & Spices

  • 2 tsp Black pepper, freshly-cracked

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 tbsp Cream
  • 1 1/2 cups Heavy cream
  • 1/4 cup Parmigiano-reggiano or parmesan cheese

Found on simplysated.com

Description

Ingredients

• 2 tablespoons butter, unsalted
• ¼ cup minced shallot or sweet yellow onion
• Pan-drippings from seared steak or beef tenderloin, if available.*
• ¾ cup brandy or cognac – divided into ½ cup and ¼ cup. (The ¼ cup will be used to deglaze the drippings from the seared beef.)
• ¾ cup chicken stock
• 4 small sprigs fresh thyme
• 1½ cups heavy cream
• 1 beef cube or 1-2 teaspoons beef granules (per taste)
• 2-4 teaspoons freshly cracked black pepper, per taste
• ¼ cup finely grated Parmigiano-Reggiano or Parmesan cheese
• Kosher salt to taste.
• 2-4 tablespoons extra cream, if needed
• Optional and only add if needed: 1 tablespoon corn starch and 2 tablespoons cold water mixed together to thicken.

Directions

• Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.
• Remove the pan from the heat.
• Add ½ cup brandy and any de-glazed pan drippings from the seared steak or beef tenderloin, if available.
• Return the pan to med-high heat and boil the butter, shallot, chicken stock, beef cube (or beef granules), brandy, thyme and pan-drippings mixture until liquid is reduced by half, 15-20 minutes.
• Remove the thyme sprigs.
• Lower the heat and add-in the heavy cream and black pepper. Keep mixture at a gentle boil, stirring occasionally, until the sauce is reduced and is the thicker than heavy cream. 10-20 minutes.
• Remove the mixture from the heat and whisk in grated cheese.
• Once cheese has melted, season with more pepper if needed and salt, to taste.
• Serve with Filet of Beef or Beef Tenderloin.
• Enjoy!