A simple, creamy mushroom peppercorn sauce that is perfect for topping grilled steaks, potatoes, dumplings and more!
Course
Sauce
Category
American
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2
Calories354kcal
AutorElle
Ingredients
1 1/2tablespoonsbutter
5Cremini mushrooms,thinly sliced
1tablespoonflour,sifted
2tablespoonsbrandy(or cognac)
185mlbeef broth
125mlheavy cream
2teaspoonscoarsely crushed whole peppercorns
Method
Melt the butter in a skillet over medium-high heat. Add mushrooms and cook until golden brown - about 5 minutes. Sift one tablespoon flour over the mushrooms and stir to well-coated.
Meanwhile, in a small saucepan, add the brandy and simmer rapidly, over medium to medium-high heat, until it has mostly reduced and you can no longer smell the strong alcohol smell (about 1 min).
Add the broth, bring to simmer and let it simmer rapidly for 3 minutes or until it reduces by a third.
Turn heat down to medium. Add cream, pepper, and mushroom mixture and stir to combine. Simmer for 5 minutes, or until it thickens (do not let it boil rapidly).
Taste the sauce, and season with salt to taste.
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.