"Boy, you have the gout."
Those were my Dad's consoling words while I suffered extreme pain in my big toe back in high school. I thought he was joking at the time but looking back at my regimented diet of Popeye's chicken and biscuits, he was probably right.
I hadn't really thought about that until I made this green peppercorn pan sauce and after finishing my steak smothered in it, I continued to eat the sauce with spoon from the pan while my wife yelled "Glutton!" from behind her computer screen.
Yes, this is the type of rich sauce that's fit for a king, and I imagine could bring on a case of the king's disease.
The fond left by seared steaks and the reduced beef stock gave this sauce an incredibly deep flavor to start, but pair that with heavy cream and brandy and the richness only multiples. The green peppercorns gave a great spice and texture but did little to hold back the shear heaviness of the sauce.
The only respite in my gluttonous feeling here were some sauteed green beans splashed with lemon juice eaten alongside the steak. But let's be honest: I would have rather had more of this excellent sauce and suffered any consequences it might bring.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- Yield:Makes about 1 cups
- Active time: 10 minutes
- Total time:15 to 20 minutes
- Pan with fond remaining after searing steaks
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallots
- 1 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup brandy
- 2 tablespoons red wine
- 2 tablespoons green peppercorns in brine, drained
- 1/2 teaspoon chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
After removing steaks from pan, turn heat to high, add olive oil and heat until shimmering. Add shallots and cook until softened and lightly browned, about 2-3 minutes.
Add in beef stock and bring to a boil, scrapping browned bits off bottom of pan with a spoon. Let boil until reduced to around 1/4 cup, about 10 minutes.
Add in heavy cream, brandy, red wine, and green peppercorns and cook until slightly thickened, about 3 minutes. Add in thyme and season with salt and pepper to taste; use immediately.