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. Slideshow: More Condiment Recipes 

Chef Bryan Voltaggio
Bryan Voltaggio
Best New Chef 2013: Michael Voltaggio
Michael Voltaggio
March 2017

Gallery

Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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