Watch the Tutorial:

A classic French sauce. My all-time favorite sauce from my time living in France and Belgium.  Steak frites with poivre vert at an outdoor cafe is a must every time I visit. Enjoy!

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Ingredients:

• 1/4 cup of cream

• 1 1/2 tbsp. shallots minced

• 1 oz. shot of brandy

• 1 tbsp. crushed green peppercorns and a few whole

• 1 tbsp. butter

• 1 clove garlic minced

• 1 cup of beef stock

 

Method:​

Cook a steak or other protein of your choice to your liking. For steak, I prefer medium rare. There are many different cuts, however as this will be smothered in sauce, I chose a less expensive filet.

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• Remove the steak to rest

• Remove excess fat from the pan, but leave the fond (the crispy cooked bits)

• Over medium heat add butter, shallots, garlic. Cook till fragrant and translucent. NOT browned.

• Add the brandy carefully flambe or just deglaze the pan with it and cook out the alcohol for a minute or so.

• Add the beef stock and reduce by about half... lower heat a bit and stir until it starts to thicken into a sauce.

• Add the peppercorns

• Add the cream

• Continue to reduce (cook) until it is nape

• Garnish with parsley

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