Green Peppercorn Sauce

Posted July 6, 2014 by admin
Posted in :, Cuisines :
  • Recipe By :
    Donna Schwanke
  • Prep Time :
    10 min
  • Cook Time :
    15 min
  • Ready Time :
    25 min




  • 6 whole tenderloin steaks, 2" thick
  • 2 tablespoons olive oil
  • 2 whole shallots, sliced
  • 2 whole cloves garlic smashed
  • 3 sprigs thyme, leaves only
  • 1 cup brandy, + for cookie
  • 2 Cups beef or game stock
  • 2 Cups heavy cream
  • 2 tablespoons grainy mustard
  • 1/4 cup green peppercorns in brine, drained


This is a third peppercorn sauce recipe, the original can be found in the beef section under Tenderloin Steak..... The second is here in the Sauces section and is a 35 year recipe from friend Chuck Blackmon.


Season fillets with salt and sear both sides in a bit of olive oil and set aside.  Saute the garlic, shallots and thyme for 2 or 3 minutes, remove the pan from heat, add brandy and flambe.  Just before the brandy is completely burned off return the pan to heat, add the stock and reduce by half.  Strain to remove solids, return to pan, add cream and mustard and reduce by half again.  Turn to lowest heat, add peppercorns and season to taste with salt and pepper.

Move fillets to oven preheated to 325 and finish to desired doneness.  At this point you can plate the steaks with sauce over or puddle the sauce on warmed plates, slice the steaks and fan over the sauce.