Green Peppercorn sauce

—gsdali on March 25th, 2009

Summary

Yield
Source	This was the result of some drunken experimentation whilst barbecuing in the Languedoc.
Prep Time	15 minutes
Kind of Dish	condiments
Tags	classic

Description

This is my version of a french bistrot standard. Try to find the bottled green peppercorns in brine.

Ingredients

100 g Green Peppercorns in Brine
100 ml creme fraiche
1 T Armagnac
2 T Noilly Prat
4 T Red Wine (Cotes de Rousillon, Bergerac, Buzet, Sabazan or similar)

Instructions

After cooking your steak de glaze the pan with the brandy then ignite. When the red flames die down add the Noilly Prat and Wine. Vigourously reduce, stirring to dissolve the pan scrapings. When the liquid has reduced by 2/3rds reduce to a simmer and add the green peppercorns, which you have drained and rinsed in a sieve. Let these simmer for a couple of minutes. Add the creme fraiche stir to an even consistency. Warm this gently and serve on the steak with lots of break to sop up the sauce.

Notes

If you want to save time you can reduce the wine and Noilly Prat in advance.

You can substitute other brandies, vermouth and wine.

I threw in some pastis once which was interesting to say the least, although pissbly that might work better for pork or fish.

I haven't tried but using other amari or Chartreuse or herb infused liquor might be interesting. I had a juniper grappa once which might have been killer instead of the brandy and served with pork.