Brandied Orange and Peppercorn Cream Sauce
- grapeseed oil, 2 tbsp(or any good quality neutral flavor oil)
- finely chopped shallots, ¼ cup
- cracked peppercorn, 1½ tbsp
- sea salt, 1½ tsp
- cognac or brandy, 2 ounces
- slices of one small mandarin or clementine orange
- reduced beef stock, 1½ cups
- heavy cream, ½ cup (sour cream or creme fraiche adds a zesty flavor)
- egg yolk
- soft butter, 2 tbsp
First heat up the oil in a saucepan, then carmelize the shallots by cooking them with the peppercorn and salt on medium heat for a couple minutes. With the pan off the heat, add the cognac, the orange, then the beef stock.
Put back on the heat and let it reduce for about 10 minutes. Add heavy cream and again let thicken for another 10 minutes.
In another bowl, beat or whip up the egg yolk, then add slowly by large spoon or ladle, just a bit of the sauce, and continue to whip. Now, with the heat on low, add to sauce and mix in well. Add in butter and then salt to taste.
This is a classically wonderful sauce on steaks, although you easily could put it on rice or potatoes. Now, I know you're complaining and bitching that its a little more work.....trust me, this one is worth it. And if you have doubts, save it for really hot girls who don't totally freak out about the whole calorie thing, Uh, yeah...did you *read* the ingredients for this momma?