Posted by: armedbear1746 | January 13, 2010

Peppercorn Sauce for Steaks

Recipe of the Day:

Peppercorn Sauce for Steaks

1/2 cup white wine

1 x shallot finely chopped

2 tbl coarsely crushed four-peppercorn mix

1 3/4 cup chicken stock or canned low-salt chicken broth

1 3/4 cup beef stock or canned beef broth

1/2 cup whipping cream

Bring white wine, chopped shallot, and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes.  Add Chicken Stock and Beef Stock and boil until reduced to 2 cups, about 25 minutes.  Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead.  Set aside at room temperature.)


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