There’s a steakhouse here in Milwaukee that serves up perfectly cooked New York strip accompanied by the diner’s choice of any number of delicious sauces. Lori’s favorite happens to be the brandy peppercorn, which marries the delicate sweetness of shallots and cream with the assertive punch of brandy and peppercorns. She liked it so much she declared that she could “bathe in it.”
While we wouldn’t recommend taking a bath in it, this recreation of Lori’s favorite sauce is pretty darned delicious poured over steak. Or pork chops. Or just about anything, really.
Brandy Peppercorn Sauce
By Lori & Paul
Makes approximately 3/4 cup sauce
2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons brandy
1 teaspoon coarsely ground peppercorns
2/3 cup whipping cream
Kosher salt and freshly ground pepper, to taste
Melt the butter in saucepan over medium heat. Add the shallots, and sauté for 3-4 minutes, or until they are softened but not browned. Add the garlic, and continue to cook, stirring constantly, for another minute.
Add the brandy and simmer for 30-45 seconds, until slightly reduced. Add the peppercorns and cream, then season to taste with salt and additional freshly ground pepper. Simmer gently for an additional 3-4 minutes, or until slightly thickened.
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