Classic Peppercorn Steak Braai Sauce

Ingredients

• 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

Instructions

1. 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.
2. When the brandy/cognac has reduced a bit, stir in the beef broth and cream.
3. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.