This classic French pan sauce for thick boneless steaks like filet mignon is not seen much anymore, and that’s a pity because it’s a truly superb accompaniment to a well seared cut of tender beef. Tangy, slightly spicy and creamy, the sauce is also aromatic thanks to the kiss of brandy. As with all pan sauces, this one will taste best if it is made in the same pan used to sear the fillet—so that it can be enriched by the fond. If you are using the same pan, only add the additional oil as is necessary. However, filet mignon and similar cuts are not particularly fatty so you’ll likely need to use the amount of oil as we suggest here.
MAKES: about ½ cup (120 ml)
PREP TIME: 5 minutes
COOK TIME: 10 to 12 minutes
INGREDIENTS:
- 2 tsp (10 ml) safflower oil
- 1 shallot, finely minced
- 2 tsp (5 g) brined green peppercorns, drained
- ¼ cup (60 ml) brandy
- 1 cup (240 ml) Meat Stock
- ½ cup (120 ml) heavy cream
- ½ tsp salt
- 1 tbsp (15 g) cold butter
INSTRUCTIONS:
- Heat the safflower oil in a small sauté pan over medium-low heat and add the shallot. Sauté until the shallot is softened, about 2 to 3 minutes.
- Add the peppercorns and sauté for 1 minute more.
- Add the brandy and simmer until the liquid is reduced and about 1 tablespoon (15 ml) remains, about 1 minute.
- Add the beef stock and whisk well. Simmer the sauce until bubbles form across the entire pan and the liquid is reduced by half, about 8 to 10 minutes.
- Stir in the heavy cream and salt and simmer until the sauce is thickened and can coat the back of a spoon without dripping, about 2 to 3 minutes. Whisk in the butter until it is melted. Serve hot over a thick porterhouse or other aged steak.
