Au Poivre Sauce
Prep Time : 5 minutes
Cook Time : 7 minutes
Serves 4 – makes approximately 1 1/4 cups of sauce
1 Tbs butter
1 Tbs chopped shallots
8 oz heavy cream
3 oz Strauss Glace de Veau Roasted Veal Stock Reduction
1 oz green peppercorns in brine, drained
5 oz brandy
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
- Place sauté pan over medium heat. Add 1 Tbs butter to heated sauté pan. Add the chopped shallots and sauté for 30 seconds.
- Add the green peppercorns and sauté for another 30 seconds. Deglaze the pan with brandy (be careful of the flames).
- Add the cream and Glace de Veau and reduce until thick enough to coat the back of a spoon, about 3-5 minutes.
- Spoon over prepared entrée and enjoy!
SERVING SUGGESTION: Au Poivre Sauce is so versatile that it goes well with beef, veal, pork, lamb, bison, chicken, duck and certain types of fish. Thicker, firmer, meatier types of fish, like monkfish, swordfish, tuna, salmon, halibut and sea bass, work best.