Green Peppercorn-Brandy Sauce

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

Ingredients

Preparation

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.

Nutritional analysis per 1/4 cup.

Nutritional Information

Calories:

42 (55% from fat)

Protein:

0.7g

Fat:

2.5g (sat 0.9)

Carbohydrate:

4.4g

Fiber:

0.0g

Sodium:

398mg

Cholesterol:

3.9mg