Pepper Steak-Base
Serving Size : 1 Preparation Time :0:30

Ingredients:

• 1 cup heavy cream
• 1 teaspoon green peppercorns -- crushed
• 1 teaspoon shallots -- minced
• 1/2 teaspoon black peppercorns -- fresh ground
• 1 teaspoon garlic -- minced
• 1 1/2 teaspoons ketchup
• 1/2 ounce brandy
• 1 dash Worcestershire sauce
• salt -- to taste
• wine vinegar -- to taste
• 1/2 teaspoon Dijon mustard -- to finish
  

In a heavy bottomed sauce pan, sauté peppercorns (Black & green),
shallots & garlic in a little clarified butter until shallots are wilted but
not browned. Add ketchup and continue to cook until ketchup takes
on a dark reddish brown color, add Worcestershire sauce and flambé
with brandy. When flame subsides add the heavy cream.

Bring to a simmer and simmer for 5-10 min. or to desired consistency.
Whisk in mustard. Adjust seasoning and acidity with salt and vinegar.

< top of page