This sauce is delicious served with filet mignon or any kind of steak. It is rich and flavorful. It also works over a pork chop and even chicken so it’s very versatile. The sauce can also be made a day ahead, just be sure to cool it completely before covering and putting in the refrigerator. Reheat the sauce gently on the stove.
TIPS: Be patient and do not try to speed up the times the sauce needs to simmer to reduce or you will have a very watery sauce. Grinding fresh pepper makes a huge difference in the flavor as does grating fresh parmigiano so take the time to do this. Brandy could be substituted for the cognac if you don’t have cognac on hand.
Cognac Peppercorn Cream Sauce
Ingredients
- 2 Tbsp butter
- 1/4 C minced shallot
- 1/2 C Cognac
- 3 C unsalted or low sodium chicken broth
- 4 small fresh thyme sprigs
- 2 C heavy cream
- 2 tsp freshly cracked black pepper
- 1/4 C freshly grated parmigiano-reggiano cheese
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- salt and pepper
Instructions
- Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally until tender, about 3-4 minutes.
- Add the cognac and boil gently until the cognac is reduced by half. Add the stock and thyme, increase heat and bring to a boil, then reduce heat and simmer uncovered until reduced to about 1 cup, about 15-20 minutes.
- Stir in the cream and black pepper and bring to a gentle boil. Simmer, stirring occasionally, until the sauce is reduced to about 2 cups and is a bit thicker than heavy cream, about 20 minutes.
- Remove from heat. Stir in parmigiano, mustard , Worcestershire and lemon juice. Once cheese has melted, taste and add salt and/or more pepper as needed.
- Spoon sauce over your meat of choice.
- Enjoy!