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MR's Peppercorn & Cognac Cream Sauce




Source of Recipe


“Ruhlman’s Twenty” by Michael Ruhlman


Recipe Introduction


This is another recipe that I tried when I was recipe testing for this cookbook. It is a fantastic pair with rare steak – sliced thin. Get your mise done for the sauce, then just cook the steaks and while they are resting throw the sauce together. Truly elevates a steak!


List of Ingredients




1 T. minced shallot
2 garlic cloves, minced
2 t. peppercorns, cracked beneath a pan and coarsely chopped
1/4 c. (60 ml.) cognac
1 c. (240 ml.) heavy cream
Kosher salt
1 – 2 t. Dijon mustard
2 – 3 t. fresh thyme leaves (optional)


Recipe



After the steaks are resting, pour off oil from the pan leaving a thin coat. Over medium-high heat cook the shallot, garlic and peppercorns in the pan for about 30 seconds – don’t let it burn. Add the cognac to deglaze the pan and simmer until reduced to 1 T. Add the cream and allow to simmer until reduce by half. Taste and season as needed with salt. Mix in the mustard and thyme.

Makes 1 cup.