Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 2 tablespoons (30g) green peppercorns, drained and coarsely crushed
  • ½ cup (120ml) beef broth or stock, low sodium preferred
  • ¼ cup (60ml) heavy cream
  • ¼ cup (60ml) Cognac or brandy
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Optional: a sprig of fresh thyme

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the minced shallot and sauté until softened and translucent, about 2-3 minutes.
  2. Stir in the crushed peppercorns and cook for another minute to release their fragrance.
  3. Carefully pour in the Cognac (or brandy/sherry). Cook until the alcohol has mostly evaporated, about 1-2 minutes.
  4. Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook until the sauce has reduced slightly and thickened, about 5-7 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and butter until the butter is melted and the sauce is smooth and creamy.
  6. Season with salt and black pepper to taste. Add the thyme sprig if using. Remove the thyme sprig before serving. Spoon generously over your perfectly cooked steak.