Green Peppercorn Sauce
A fantastic accompaniment to a perfectly done NY strip loin, you could also use this sauce with chicken. Pan frying your meat brings extra flavour to the stock.
Print
Ingredients
- 2-3 sprigs fresh green peppercorns remove peppercorns from sprigs
- splash Cognac awesome but optional
- 1 Tbsp butter
- I cup beef or chicken broth depending on your protein
- 1 Tbsp fresh thyme or 1 tsp dried thyme
- ½ cup cream
Instructions
-
Pan fry your steaks or chicken, remove any excess fat from the skillet, place pan back over medium heat and drizzle in a tablespoon or two of stock.
-
Using a flat spatula, scrap up any browned bits remaining in the pan.
-
Add the peppercorns and stir for just a minute or two to heat them up.
-
Add the splash of Cognac to the pan, giving it a swirl to coat the pan.
-
If you have a gas cooktop carefully tilt the pan as you swirl and the flame will ignite the alcohol vapour. If not, you may use a long wooden match to ignite it.
-
Once the alcohol has burned off and the flame burns out, pour in the rest of the stock, and the thyme.
-
Reduce heat just a bit and simmer until the stock reduces by at least half before adding the cream. Turn down the heat and simmer gently until slightly thickened.
Recipe Notes
Pan frying your steaks adds additional flavour to the sauce but if you'd prefer to grill your steaks then begin by heating your pan, adding butter, sautéing the peppercorns, then deglazing with the cognac.