3 tablespoons olive oil
2 shallots, peeled and cut in half
4 cloves of garlic
1/2 cup mushroom stems and trimmings
1 bay leaf
1 tablespoon whole black peppercorns
2 sprigs fresh thyme
4 tablespoons whole green peppercorns (divided)
1/2 cup brandy
1 quart demiglace
1 cup whipped cream
Salt to taste
Ground white pepper to taste
Heat olive oil in a large saucepan over medium heat. Add shallots, garlic and mushrooms and saute until golden brown, about 2 or 3 minutes. Add bay leaf, 1-tablespoon of the black peppercorns, the thyme and 3-tablespoons of the green peppercorns.
Remove pan from heat (to avoid flaming when adding brandy). Add brandy and stir to scrap up bits. Add the demiglace. Return to heat, then bring to simmer and cook until reduced by one-fourth, about four to six minutes. Add whipping cream and cook until reduced to sauce consistency, another four to six minutes. Strain through a fine mesh strainer. Season with salt and white pepper. Add remaining 1 tablespoon green peppercorns.
Serve immediately over grilled steak; grilled, oven-roasted or pan-seared pork tenderloin or pork chops.
Note: Demiglace (DEHM - ee glahs) is a thick, intense, meat flavored gel that is a wonderful foundation for soups and sauces.
Recipe makes 5 cups.
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