Ingredients:

  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 tbsp whole black peppercorns, coarsely crushed
  • 1/4 cup brandy
  • 1/2 cup beef stock
  • 1/2 cup heavy cream
  • 1 tbsp cold unsalted butter, cubed
  • 1 tsp fresh lemon juice

Instructions:

  1. Leave about 1 tablespoon of beef fat in the skillet after cooking steaks. Add 2 tbsp of butter over medium heat. Note: This creates a rich fat base for the aromatics.
  2. Once foaming, stir in the minced shallots and crushed peppercorns and sauté for 2 minutes until translucent and fragrant.
  3. Pour in the brandy and use a whisk to scrape the bottom of the pan to dissolve the browned beef bits. Let the brandy reduce by half (about 2 minutes) until the sharp alcohol smell softens.
  4. Pour in the beef stock and simmer until the liquid has thickened slightly into a dark syrup.
  5. Lower the heat to medium low and stir in the heavy cream. Simmer gently for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Remove the pan entirely from the heat. Note: This is the most critical step to prevent the sauce from breaking.
  7. Whisk in the cold cubed butter and lemon juice until the sauce is glossy and mahogany colored.
  8. Taste and add 1/2 tsp salt as needed.