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