Brandy Peppercorn Sauce: So good you could bathe in it

We've been into mastering some of the classics lately. For instance, I think I've finally mastered the art of hollandaise. And I'm currently working on creating a perfect fudgey brownie (thanks to some inspiration from Nigella, I think I'm coming very close).  I think this recipe probably also fits nicely into the "classic" category.

There is a steakhouse here in Milwaukee that serves up perfectly cooked New York strip accompanied by the diner’s choice of any number of delicious sauces, including Bearnaise, blue cheese butter, au jus, and a rich beef gravy.

It happens that my favorite is the brandy peppercorn sauce, which marries the delicate sweetness of shallots and cream with the assertive punch of brandy and peppercorns. In fact, the first time I tried it, I liked it so much I  declared that I could “bathe in it."

While I probably wouldn’t recommend taking a bath in it (as appealing as that might sound), this recreation of that delicious sauce is pretty darned delicious poured over steak. Or pork chops. Or... just about anything, really.

Brandy Peppercorn Sauce

©BURP!