Peppercorn Sauce: Ingredients ― 2 Tbsp butter; 5 oz heavy cream or crème fraiche; 5 oz white wine; 1 onion, minced; 3 Tbsp whole black, green, or red peppercorns; ½ tsp ground black pepper; salt. Instructions ― Sauté onion. Add wine; simmer until reduced by half. Stir in cream and peppercorns; simmer until reduced to desired consistency. Season. Serve while hot; peppercorn sauce can be stored in a refrigerator and reheated later, but once made it's best used the same day. #Sauce #Peppercorn
Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
Filet Mignon with Red Wine-Horseradish Sauce. For sauce: 1 tbsp butter, 1 cup shallots (chopped), 1 tsp black peppercorns (crushed), 2 fresh thyme (sprigs or 1/2 teaspoon dried), 2 cups dry red wine, 1/2 cup whipping cream, 1 tbsp horseradish (prepared white). Pin doesn't say, but here's my guess: Saute shallots in butter until soft; add peppercorns, thyme, and wine, and simmer a minute or two. Add cream and horseradish and heat till warmed through. Spoon over steaks before serving.