Step 1

Heat butter over medium heat in a heavy bottom sauce pan.

Step 2

Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.

Step 3

Add crushed peppercorns, stirring well.

Step 4

Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.

Step 5

Serve over your favorite steak.

Step 6

If you've tried this recipe, please come back and let us know how it was!