Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Yield:2/3 cup

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 214

% Daily Value *
Total Fat 17g22%
Saturated Fat 11g54%
Cholesterol 47mg16%
Sodium 188mg8%
Total Carbohydrate 7g2%
Dietary Fiber 1g5%
Total Sugars 2g
Protein 2g5%
Vitamin C 2mg2%
Calcium 38mg3%
Iron 1mg4%
Potassium 213mg5%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 2 to three tablespoons blended peppercorns
  2. 1/four cup butter
  3. 1 shallot minced
  4. 1/3 cup brandy or cognac
  5. three/4 cup pork stock
  6. 1/four cup heavy cream


Gather all elements.

All ingredients to make a peppercorn sauce on a kitchen counter.

Crush peppercorns barely using a mortar and pestle or a rolling pin.

Peppercorns being floor with a mortar and pestle.

Melt butter in a saucepan over medium high heat. Add shallot and sauté until gentle, about 3 mins.

Shallots simmering in butter.

Add overwhelmed peppercorns and brandy; convey to a boil and simmer rapidly until brandy is nearly absolutely reduced, 2 to three mins.

Ground peppercorns and brandy added to shallots and brought to a boil.

Add pork stock; bring to a boil, then lessen warmth to medium and simmer till decreased with the aid of 1/2, 3 to 4 mins.

Pork stock brought to boiling brandy peppercorn aggregate.

Reduce warmness to medium-low; stir in cream and simmer till sauce coats the back of a spoon, or to favored consistency, with out letting sauce boil too unexpectedly, three to 4 mins. Season to flavor and serve warm along with your favorite steak.

Cream stirred into the peppercorn sauce.