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- 1/4 cup brandy or cognac
- 1/2 cup no sodium beef broth
- 1/3 cup heavy cream
- 1-2 tsp crushed whole black peppercorns
- salt to taste
- In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan.
- When the brandy/cognac has reduced a bit, stir in the beef broth and cream.
- Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.