Peppercorn sauce

• 2Lb mushrooms, sliced
• 2 onions
• 1 cup heavy cream
• 3 tsp Coarse cracked Peppercorn
• 3 tbsp Dijon mustard
• 3 tsp Worcestershire sauce
• Fun splashes of Hennessy
• 2 cups beef stock
• 5 Tbsp butter
• Optional: fresh thyme sprigs
• Salt to taste

Instructions

1. 1. Prep the base: In a large skillet over medium heat, melt the butter. Add the chopped onion (or shallots) and sauté for 3-4 minutes until softened and starting to turn golden.
2. 2. Cook the mushrooms: Add the sliced mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and brown nicely. The onions should be caramelized and soft by now.
3. 3. Build flavor: Stir in the minced garlic and cracked peppercorns. Cook for 1 minute until fragrant (toasting the peppercorns gently blooms their flavor without burning).
4. 4. Deglaze: If using brandy/cognac, pour it in (remove pan from heat first if flambéing for safety—light it carefully in a ladle or just let it simmer). Scrape up any browned bits from the pan bottom. Let it reduce by half (2-3 minutes).
5. 5. Add liquids: Pour in the beef stock (and Worcestershire if using). Bring to a simmer and reduce by about half (4-5 minutes) to concentrate the flavors.
6. 6. Finish creamy: Stir in the heavy cream and Dijon mustard. Lower heat to medium-low and simmer gently for 5-8 minutes, stirring occasionally, until the sauce thickens to a luscious, coating consistency (it should coat the back of a spoon). If it gets too thick, add a splash more stock or cream. Taste and adjust salt/pepper.
7. 7. Serve: Spoon generously over rested, seared filet mignon. Garnish with extra cracked pepper or fresh thyme if desired.
8. 8. Tips for Perfection
9. 9. • Use coarsely cracked peppercorns (mortar/pestle or crush under a pan) for the best texture and bite—pre-ground won’t give the same punch.
10. 10. • For extra richness, make the sauce in the same pan after searing your filets (use those fond/browned bits!).
11. 11. • If you want it thicker without more reduction, mix ½ tsp cornstarch with a little cold stock and stir in at the end.
12. 12. • Pairs amazingly with mashed potatoes, roasted veggies, or a simple green salad.