Active Time
N/A
Total Time
25 MIN
Yield
Serves : 1 1/2 cups
© John Kernick

How to Make It

Step

In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, 
stirring occasionally, until softened, 2 to 3 minutes. Add the peppercorns and Cognac and cook until the liquid is reduced by half, 2 to 3 minutes. Add 
the beef stock and cook until reduced by half, about 5 minutes. Whisk in the cream, mustard and tamari and simmer until the sauce is thickened and reduced by one-third, about 
3 minutes more. Stir in the chives, season with salt and pepper and serve immediately.


Make Ahead

The peppercorn jus can be refrigerated overnight. Reheat gently and stir in the chives just before serving.

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