Classic Green Peppercorn Sauce

Ingredients

• 4 steaks or fillets
• 2 tbsp green pepper
• 1 shallot minced
• 30 g butter
• 4 tbsp cognac or brandy
• 100 ml beef broth
• 200 ml heavy cream
• 1 tsp sea salt

Cook Time

1. 1
   Crush peppercorns: Lightly crush 2 tbsp organic green peppercorns (whole) with the bottom of a pan or mortar. They don't need to be finely ground: a light crack is enough so the aroma is released but the texture is preserved.
2. 2
   Cook the meat:Season the steaks with 1 tsp salt but no pepper yet. Cook them on high heat in a dry or lightly buttered pan to desired doneness. Remove the meat from the pan and let it rest covered on a warm plate.
3. 3
   Sauté shallot and pepper:Keep the pan on medium-high heat. Add 30 g butter and stew 1 shallot, finely chopped until translucent, about 2 minutes. Add the crushed 2 tbsp organic green peppercorns (whole) and stir briefly.
4. 4
   Deglaze with cognac:Add 4 tbsp cognac or brandy and let reduce briefly, about 1 minute. Caution: if working on a gas flame, the cognac may ignite. Tilt the pan away from the fire if needed.
5. 5
   Build the sauce:Add 100 ml beef broth and let reduce by half on medium-high heat, about 3 minutes. Then pour in 200 ml heavy cream and let the sauce reduce further to a lightly thickened, creamy consistency, another 5 to 7 minutes. Stir regularly.
6. 6
   Finish and serve:Taste and season with salt. Place the meat back in the sauce or pour the sauce over it. Serve immediately, preferably with fried potatoes or croquettes and a green salad.
7. 7
   Non-alcoholic variation: replace the cognac with an extra splash of broth with a tsp apple vinegar for acidity.
8. 8
   Vegetarian version: use the sauce over grilled portobello mushrooms or fried cauliflower steaks, with vegetable broth instead of beef broth.
9. 9
   Resting time for the meat: let the steaks rest for at least 5 minutes after cooking. This is just as important as the preparation itself: the juices redistribute and the meat stays juicier when carved.