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Gluten Free Green Peppercorn Cream Sauce

Gluten Free Green Peppercorn Cream Sauce
Prep Time
10 min
Cook Time
15 min
Yields
6 servings

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.

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ingredients

2
Tbsp fine diced shallots
2
Tbsp butter
3
Tbsp Cognac or brandy
½
tsp black pepper
1 ½
Tbsp green peppercorns with a touch of the brine (we use Madagascar)
¾
cups gluten free beef broth
¾
cups heavy cream
2
Tbsp gluten free white rice flour
5
Tbsp gluten free beef broth
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directions

Notes

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

Step 1

Mix together the 2 Tbsp rice flour and 5 Tbsp beef broth to make a smooth paste. Set aside.

Step 2

Melt the butter in a sauce pan, add the shallots and fry until transulent.

Step 3

Add the cognac or brandy, simmer a couple of minutes.

Step 4

Add the black pepper, green peppercorns with a touch of the brine and the beef broth. Slowly whisk in the cream.

Step 5

Simmer for about 10 minutes.

Step 6

Add a little of the rice flour mixture until the sauce thicken slightly, just enough to coat the back of a spoon.

Step 7

Salt to taste.

Step 8

Note – you may not use all of the rice flour mixture so do not add it all at once.

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My rating for Gluten Free Green Peppercorn Cream Sauce
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