A secret recipe for Mortons The Steakhouse peppercorn
sauce.
This sauce goes great on steaks and I love to use it on hamburgers.
This sauce is commonly used to make the French dish steak au poivre.
To prepare steak au poivre, first coat a filet mignon or any steak
with cracked peppercorns. Next sear in a hot skillet over high heat
for a couple minutes on each side. Let rest for several minutes
then serve with the peppercorn sauce.
1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream
Salt
In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.
Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.
Add the cream and bring to a simmer. Cook for about 5
minutes or until thickened. Season to taste with salt.
Set aside to cool. When cool, cover and refrigerate for up to 3
days.
Makes about 2 cups
Source: FOX 4 Dallas, TX
