Ingredients Condiments Meat Sauces Green Peppercorn Jus Be the first to rate & review! At their DC-area restaurant Voltaggio Brothers Steak House, brothers Bryan and Michael serve a tray of sauces, including this tangy steak au poivre–inspired jus, alongside every steak. "Serving different sauces on the side allows guests to customize their own experience," says Bryan. By Bryan Voltaggio Bryan Voltaggio Instagram Bryan Voltaggio is an American chef and restaurateur. An alum of the Top Chef television series, he is a James Beard Award semifinalist and the brother of celebrity chef Michael Voltaggio. Known for his Mid-Atlantic cuisine at Thacher & Rye, he resides in Frederick, Maryland. Food & Wine's Editorial Guidelines and Michael Voltaggio Michael Voltaggio 2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 25 mins Yield: 1 1/2 cups Ingredients 4 tablespoons unsalted butter 1 shallot, finely chopped 1/3 cup drained brined green peppercorns 1/4 cup Cognac 1/2 cup beef stock or low-sodium broth 1 cup heavy cream 2 tablespoons whole-grain mustard 1 tablespoon tamari 2 tablespoons minced chives Kosher salt Pepper Directions 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. Rate it Print