Hereford House--Brandied Peppercorn Sauce

This Brandied Peppercorn Sauce recipe served over grilled steak is a favorite among customers at the Hereford House, a popular Kansas City steak house.

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  • Makes: 4 servings
  • Serving Size: 2 tablespoon
  • Makes: Makes 1/2 cup
  • Prep: 10 mins
  • Cook: 40 mins

Hereford House--Brandied Peppercorn Sauce

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Directions

  1. In a large skillet, cook shallot in hot butter about 5 minutes or until tender, stirring occasionally. Stir in brandy, Marsala, red wine, and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  2. Add beef stock, whipping cream, tomato paste, salt, and bay leaf. Stir until well combined. Return mixture to boiling; boil gently, uncovered, for 30 to 40 minutes or until mixture thickens and is reduced to 3/4 cup. Watch closely at the end so sauce does not thicken too much. If desired, season to taste with additional salt and pepper. Strain mixture through a fine sieve before serving. Serve with grilled steak. Makes 1/2 cup sauce (four 2-tablespoon servings)
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Nutrition Facts (Hereford House--Brandied Peppercorn Sauce)

  • Per serving:
  • 185 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 35 mg chol. ,
  • 429 mg sodium ,
  • 6 g carb. ,
  • 2 g pro.
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