This indulgent sauce is a traditional companion to steak; of course the tenderloin is the best cut. The bite of the cognac or brandy and the tang of the brine soaked green peppercorns offset the richness of the cream.
Why I love this recipe
This sauce can be made in advance and reheated just before service time.
We use Nutrimax Natural Foods gluten free beef soup base in our recipes. This is an excellent product; trans fat free/vegetarian. It contains a thickening agent so if you use a different product you may have to add an extra touch of the rice flour mixture to thicken the sauce
Mix together the 2 Tbsp rice flour and 5 Tbsp beef broth to make a smooth paste. Set aside.
Melt the butter in a sauce pan, add the shallots and fry until transulent.
Add the cognac or brandy, simmer a couple of minutes.
Add the black pepper, green peppercorns with a touch of the brine and the beef broth. Slowly whisk in the cream.
Simmer for about 10 minutes.
Add a little of the rice flour mixture until the sauce thicken slightly, just enough to coat the back of a spoon.
Salt to taste.
Note – you may not use all of the rice flour mixture so do not add it all at once.