Brandy Peppercorn Jus Recipe

Sauté aromatics

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the finely minced shallot and sauté until translucent and just beginning to color, about 2–3 minutes. Add the crushed and minced garlic and cook 30 seconds more until fragrant; do not brown.

Pour in the beef or veal stock and add the bay leaf. Increase heat to bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer and cook uncovered for 10–12 minutes to concentrate flavor slightly.

Crush peppercorns

While the stock is simmering, place the mixed peppercorns in a mortar and pestle or between two sheets of parchment and crush coarsely. You want a mix of coarse and fine pieces for texture and punch.

When the stock has reduced slightly (after about 10 minutes), remove the pan from heat briefly and carefully add the brandy. Return the pan to the stovetop over medium-high and ignite the brandy with a long lighter or spoon a flamed spoon over the surface to flambé (optional) to burn off alcohol and concentrate flavor. If you prefer not to flambé, simmer the brandy vigorously for 2–3 minutes to reduce and cook off alcohol.

Add the crushed peppercorns, Dijon mustard, and thyme sprigs to the pan. Taste after 2 minutes of simmering and add the freshly ground black pepper. Continue to simmer gently for another 3–5 minutes so the peppercorns infuse the jus.

Remove the pan from heat. Strain the jus through a fine-mesh sieve lined with cheesecloth into a clean saucepan or bowl, pressing on solids to extract flavor. Discard solids (shallot, bay leaf, thyme stems, and peppercorn pieces left in the sieve).

Return the strained jus to low heat. Whisk in the cold cubed butter, a few pieces at a time, to mount the sauce and give it sheen and body. If you want a silkier, slightly creamier finish, whisk in 2 teaspoons heavy cream now.

Adjust seasoning: taste and add fine sea salt as needed and more freshly ground black pepper if desired. Keep the jus warm gently (very low heat) until ready to serve. If too thin, simmer very gently to reduce to desired consistency; if too thick, thin with a tablespoon or two of warm stock.