Peppercorn Butter Sauce
Peppercorn Butter Sauce
Directions
- Place peppercorns into spice grinder; pulse to rough grind (there should be some texture). Pour ground peppercorns through mesh sieve to eliminate most of the fine dust. Set aside.
- Add butter to sauté pan; melt over medium heat. Add shallot and salt. Sauté 2 minutes or until shallots are softened.
- Add brandy to pan; cook 1-2 minutes. Add stock, Worcestershire sauce and crushed peppercorns. Bring to a boil; simmer rapidly 5 minutes or until reduced by half.
- Stir in butter sauce; heat to 165°f. Hold warm for service or refrigerate for next service.
Ingredients
- 1/4 cup peppercorns, black, whole
- 2 tbsp. Land O'Lakes® Butter, unsalted
- 1/4 cup shallot(s), finely chopped
- 1/2 tsp. Kosher salt
- 1/3 cup brandy
- 1 1/2 cups beef stock
- 2 tbsp. Worcestershire sauce
- 32 oz. Land O Lakes® Butter Sauce, (1 pouch)