I make this recipe all the time it's Morton's peppercorn sauce. Get yourself a nice NY Strip and grill it the way you like it and pour some of this sauce on your plate.....but first ensure you have all the right ingredients. (When you add the Cognac, make sure your pan is off the heat.......
) Don't forget to add the water with the demi-glace.
Peppercorn Sauce
Makes about 2 cups
1 tablespoon unsalted butter
1-1⁄2 tablespoons chopped shallots
2 tablespoons cracked red, green, white, and black peppercorns (see Note)
1⁄2 cup Cognac
3 tablespoons undiluted store-bought veal demi-glace (see Note)
3⁄4 cup heavy cream
Salt
1. 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.
2. Set aside to cool. When cool, cover and refrigerate for up to 3 days.
Notes: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead.
You can buy veal demi-glace in a small container, usually about 1-1⁄2 ounces, in specialty food stores, some supermarkets, and even some price clubs. We like More Than Gourmet Demi-Glace Gold. To find a convenient location or to order it online, go to
http://www.morethangourmet.com.
Peppercorns Royale, Premium Four Peppercorn Blend
http://www.thespicehouse.com/spices/...ppercorn-blend
http://www.courvoisier.com/