Peppered Brandy-Cream Sauce

Name: Peppered Brandy-Cream Sauce
Ingredients: 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh tarragon; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1¼ cups heavy (whipping) cream; Kosher or sea salt and freshly ground pepper; ⅓ cup finely chopped cremini or shiitake mushrooms; ⅓ cup finely chopped cremini or shiitake mushrooms; 2 teaspoons chopped garlic; ⅓ cup chopped shallots or green onions, white part only; ⅓ cup chopped shallots or green onions, white part only; 2 tablespoons unsalted butter; 2 tablespoons Dijon mustard; ½ teaspoon fennel seeds; 1 teaspoon cracked peppercorns; 2 teaspoons green peppercorns; 4 cups rich Beef Stock or Chicken Stock; 4 cups rich Beef Stock or Chicken Stock; ¾ cup brandy or Cognac; ¾ cup brandy or Cognac

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Every once in a while, I get a craving for a little tenderloin done with this classic sinful sauce.

Ingredients

2 tablespoons unsalted butter
⅓ cup chopped shallots or green onions, white part only

Sauce
Gluten-free

Method

Melt the butter in a sauté pan over medium-high heat and sauté the shallots, garlic, and mushrooms until just beginning to brown. Raise the heat to high and add the brandy, stock, peppercorns, fennel seeds, and mustard and reduce by half. Add the cream and reduce to desired consistency. Strain or not as you desire. Season to taste with salt and pepper and stir in the parsley and tarragon just b