- 3 tablespoons butter
- 1/4 cup chopped shallots
- 1 cup whipping cream
- 3 tablespoons Cognac or brandy
- 2 tablespoons Green Peppercorn Char-It Rub
- 1/2 cup of beef stock
- Melt butter in large skillet over medium-high heat. Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat.
- Add beef stock, 1 cup whipping cream, 3 tablespoons Cognac and Char-It Green Peppercorn.
- Simmer until mixture thickens to sauce consistency, about 6 minutes. Spoon sauce over meat and serve.