1 Tbsp. butter 3 Tbsp. chopped shallots 1 Tbsp. green peppercorns (drained and mashed) 1 Cup beef broth 1 Tbsp. Dijon mustard 2 Tbsp. heavy cream 1 Tbsp. brandy
Melt butter in saucepan on medium heat. Saute shallots and peppercorns for 2 minutes or until soft. Add broth, mustard, cream, and brandy. Cook at medium high for 5 minutes or until reduced by half.
