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Ingredients
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Sauce Base
Peppercorns
Seasoning
Method
Prepare the Sauce Base
- 1
- 2
Sauté Shallots and Garlic
Add 1 finely chopped medium shallot and 2 minced garlic cloves to the pan and sauté until soft and fragrant, about 2-3 minutes.
- 3
Add Beef Broth
Pour in 1 cup of beef broth and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
- 4
Incorporate Heavy Cream
Stir in 1 cup of heavy cream and continue to simmer for another 5-7 minutes, stirring occasionally.
Add Peppercorns
- 5
Crush the Peppercorns
Using a mortar and pestle or a spice grinder, crush 2 tablespoons of black peppercorns, 1 tablespoon of green peppercorns, and 1 tablespoon of white peppercorns.
- 6
Add to Sauce
Add the crushed peppercorns to the simmering sauce and stir well to combine. Let it cook for an additional 2-3 minutes.
Final Seasoning
- 7
Season the Sauce
Add 1 teaspoon of salt and 1 tablespoon of Worcestershire sauce to the sauce, stirring to incorporate.
- 8
Garnish with Parsley
Remove the sauce from heat and stir in 2 tablespoons of chopped fresh parsley for freshness.
