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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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)

Nutrition Facts

185 calories; 10 g total fat; 6 g saturated fat; 35 mg cholesterol; 429 mg sodium. 6 g carbohydrates; 0 g fiber; 2 g protein; 632 IU vitamin a; 2 mg vitamin c; 30 mg calcium; 1 mg iron;

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