Green Peppercorn Sauce

This works great with Beef Wellington or your favorite steak. 

• 1/2 cup green peppercorns in brine, drained, brine reserved
• 2 tablespoons grainy mustard
• 2 cups cream
• 1 box beef stock
• 1 cup brandy
• 3 sprigs fresh thyme, leaves only
• 2 cloves garlic, peeled and smashed
• 2 shallots, sliced
• 2 tablespoons olive oil

STEP 1
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match.

STEP 2
After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard.

STEP 3
Reduce by half again, then shut off heat and add green peppercorns.