In a skillet, soften the butter over medium warmth. Add the finely chopped shallot and minced garlic, and sauté for about 2 minutes, or till they develop into translucent.
Fastidiously add the brandy or cognac to the skillet, and let it simmer for a minute or two to prepare dinner off the alcohol.
Stir within the heavy cream, inexperienced peppercorns, coarsely crushed black peppercorns, and Dijon mustard. Scale back the warmth to low and let the sauce gently simmer for about 5 minutes, or till it thickens barely.
Add the meat inventory (or rooster inventory) to the sauce and proceed to simmer for an extra 2-3 minutes, or till the sauce reaches your required consistency.
Style the sauce and add salt as wanted. Keep in mind that the peppercorns will present some saltiness, so be cautious to not over-salt.
Take away the skillet from the warmth and serve the creamy peppercorn sauce instantly over your favourite steak.
Prep Time: 5 minutes | Cooking Time: quarter-hour | Whole Time: 20 minutes
Kcal: Roughly 300 kcal | Yield: 4 servings
