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Steak au Poivre (Pepper Steak) Sauce
Recipe by: (Serves 6-8)

Ingredients:
½ cup Cognac or Brandy
2 shallots, finely minced
4 cups DK Beef Stock in a Box

3 Tbsp canned, imported green peppercorns in brine, drained
¼ cup heavy cream
Salt to taste

Method:
Heat the Cognac or Brandy in a small to medium saucepot until it flames. Add the shallots and reduce by half. Add the Beef stock, and reduce by two-thirds, about 30 minutes, skimming periodically if necessary. Add the peppercorns and cream, bring to a simmer, and adjust the salt if necessary. Keep warm until ready to serve over your favorite cut of steak.

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spacer Dale´s Kitchen   |   11 Artley Road   |   Savannah GA 31408   |   T: 912-330-7300   |   F: 912-330-7301   |   Email Charles Dale