Step 1

Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and saute, stirring occasionally until the shallots have softened and become translucent, about 3-4 minutes. Add peppercorns and then brandy. Stir well. Add demi-glace/beef stock and let simmer for about 15 minutes. Add cream and remaining butter, adjust consistency by simmering for a few minutes to reduce if to thin. Season with salt and black pepper.

Step 2

Variations: Different types of peppercorn can be used in the sauce preparation, such as black, green and pink, among others.

Step 3

Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon.