Add a Brandy and Green Peppercorn Sauce to any grilled steak to bring it up ten notches. The sauce is quick and easy to make in the back yard or at a camp.
Mushroom sauce is is a wonderful combination with a well cooked steak, although I’ve also used it as a pasta sauce.
The secrete to a deep flavor in the sauce is to let it simmer for a long time. A good strategy is to cook it before the steak, then it can simmer while focused on the steak.
This recipe uses basic button or white mushrooms as the powerful steak flavor can overwhelm more expensive mushrooms, which can be saved for more delicate flavor combinations like chicken.
3 tablespoons (45g) butter
1 clove garlic, finely diced
8 mushrooms sliced
1 glass white wine
1 glass cream
salt and pepper, to taste
In a skillet over a medium heat melt the butter then add the diced garlic.
When the garlic is fragrant and not yet browning, add the sliced mushrooms.
When the mushrooms have softened add the white wine and simmer until about a third of the fluids have evaporated.
Add the cream and let simmer and thicken.
Taste the sauce then adjust to personal preference with salt and pepper, or additional wine and/or cream.