When Chef Carter Vaughn of RingSide Steakhouse joined us at the STEELPORT factory, he showed us how he approaches steak from the kitchen to the table, including this rich brandy peppercorn sauce. The sauce comes together right in the pan after cooking your steak, making use of all those flavorful browned bits. Watch the full demo with Carter, then make it at home.
Brandy Peppercorn Sauce
Makes about 2 cups. Perfect for 4 large steaks.
Ingredients
- 1 shallot, thinly sliced
- 1 sprig fresh thyme
- ½ bay leaf
- 50 ml brandy
- 6 oz heavy cream
- 6 oz beef jus, beef broth, or prepared bouillon
- 1¾ oz green peppercorns*, drained
- 1½ tsp freshly ground black pepper
- 1½ tsp sherry vinegar
- Salt, to taste
*Green peppercorns are typically sold packed in brine. Drain them before using.
Instructions
- Start with the steak pan. After cooking your steak, remove it from the pan and set it aside to rest. Leave the browned bits and fond in the pan.
- Cook the aromatics. Add the shallot, thyme, and bay leaf to the pan. Cook over medium-low heat until the shallot is caramelized, about 5–7 minutes.
- Deglaze with brandy. Remove the pan from the heat and carefully add the brandy. Return to low heat and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer until the brandy has reduced by about one-quarter.
- Build the sauce. Add the heavy cream and beef jus, broth, or prepared bouillon. Simmer, stirring occasionally, until the sauce has reduced by about half and is thick enough to coat the back of a spoon.
- Add the peppercorns. Stir in the green peppercorns. Blend briefly with an immersion blender, leaving some of the peppercorns whole for texture.
-
Finish and season. Stir in the black pepper and sherry vinegar. Season with salt to taste. Serve warm over your steak.
