Day 11 - Green Peppercorns
I was used to pay rent when dried, but I am the unripe version who loves steak.
Green Peppercorn Sauce
Great on Steak, Chicken, or Portobello Mishrooms
Ingredients
1 large shallot
1/2 bunch fresh chives
2 1/2 teaspoon whole green peppercorns
2 tablespoons unsalted butter, divided
1/2 teaspoon kosher salt, divided
1/2 cup brandy or cognac
1 cup beef stock or broth
1/3 cup heavy cream
2 teaspoons cornstarch (optional)**
1/2 bunch fresh chives
2 1/2 teaspoon whole green peppercorns
2 tablespoons unsalted butter, divided
1/2 teaspoon kosher salt, divided
1/2 cup brandy or cognac
1 cup beef stock or broth
1/3 cup heavy cream
2 teaspoons cornstarch (optional)**
Directions
Mince 1 large shallot. Finely chop 1/2 bunch fresh chives until you have about 3 tablespoons. Place peppercorns in a skillet and roast for 1 - 2 minutes, then grind the peppercorns in a mortar and pestle or spice grinder and coarsely crush.
Place the shallot, 1 tablespoon of the unsalted butter, and 1/4 of the teaspoon kosher salt in a medium skillet over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2 to 3 minutes.
Remove the skillet from the heat. Carefully add 1/2 cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.
Whisk in 1 cup beef stock, and crushed green peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes.
Add 1/3 cup heavy cream and the remaining 1 tablespoon unsalted butter and whisk to combine. Bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, 4 to 5 minutes.
**If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more.
Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.
Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.
Serve sauce spooned over steak, chicken, or grilled mushrooms. Garnish with the chives.