Brandy Au Poivre Sauce
by Johnny Loua, Chef, Seattle, Washington
Au poivre is a French term meaning peppered. This rich pan sauce includes a generous dose of loosely cracked pepper, and works well with seared steak and nearly any side.
- 2 tablespoons unsalted butter
- ¼ cup minced shallot or minced sweet yellow onion
- ¾ cup brandy
- ¾ cup chicken stock
- 4 small sprigs fresh thyme
- 1 beef bouillon cube
- 1½ cups heavy cream
- 2 to 4 teaspoons coarsely cracked black pepper, to taste
- ¼ cup finely grated Parmigiano-Reggiano cheese
- Kosher salt to taste
In a 3-quart saucepan over medium-low heat, melt butter. Add shallot and cook until translucent and tender, approximately 2 to 3 minutes. Remove the pan from the heat. Add ½ cup brandy and any pan drippings from seared steak or roast, if available. Return the pan to med-high heat, add chicken stock, beef bouillon cube, and thyme and bring to boil. Continue cooking at a low boil until liquid is reduced by half, 15 to 20 minutes. Remove the thyme sprigs. Lower the heat and add the heavy cream and black pepper. Keep the sauce at a gentle boil, stirring occasionally, until reduced and thicker than heavy cream, about 10 to 20 minutes.
Remove the mixture from the heat and whisk in grated cheese. Once cheese has melted, season with more salt and pepper if needed. Serve with filet mignon or beef tenderloin.