Green Peppercorn-Brandy Sauce

James Carrier

Demiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.

This recipe goes with Kobe Pepper Filet Mignon

Yield: Makes about 2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 55%
  • Protein: 0.7g
  • Fat: 2.5g
  • Saturated fat: 0.9g
  • Carbohydrate: 4.4g
  • Fiber: 0.0g
  • Sodium: 398mg
  • Cholesterol: 3.9mg

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 1/2 cup brandy
  • 1 tablespoon sherry vinegar
  • 2 cups veal or beef demiglace
  • 2 tablespoons drained green peppercorns in brine

Preparation

  1. In a 1 1/2- to 2-quart pan over medium heat, melt 1 tablespoon butter; add 2 tablespoons minced shallots and stir often until limp but not brown, 2 to 3 minutes. Add 1/2 cup brandy and 1 tablespoon sherry vinegar; increase heat to medium-high and boil, stirring often, until liquid is almost evaporated, 5 to 6 minutes. Add 2 cups veal or beef demiglace (see notes); reduce heat and simmer, stirring occasionally and skimming off any residue that comes to the surface, for 10 minutes. Stir in 2 tablespoons drained green peppercorns in brine and salt to taste. Just before serving, over low heat, whisk in 2 more tablespoons butter; pour into a gravy boat.
  2. Nutritional analysis per 1/4 cup.
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