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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.

 

 

 


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