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Recipes>Green Peppercorn Sauce3 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. Sauté 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. Note: Drizzle over and around filet mignon on serving plate.
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