There is nothing better than a great sauce to have with a roasted fillet of beef, or rib-eye steak. This sauce is a killer, as it has the fruitiness of the pink peppercorns and the saltiness of the blue cheese.
For the sauce
1 tbsp pink peppercorns
1 tbsp unsalted butter
2 tbsp finely chopped shallots
1/4 cup brandy (nothing fancy)
1/2 cup cream (don’t use half & half; it could separate)
salt
3-4 oz blue cheese, either Gorgonzola or Cambazola.
Grind the peppercorns with a mortar and pestle, and chop the shallot.
Make the sauce.
Pour off the fat in pan and melt the butter in it over medium flame. Add the shallots and cook until they begin to soften, about 3 minutes, stirring occasionally.
Remove the pan from heat and add the brandy… carefully—it may spatter.
Return the pan to heat and cook for 1 or 2 minutes, scraping up any browned bits, until slightly thickened.
Add the cream and peppercorns to pan.
Salt generously and stir to combine.
Raise the heat slightly and cook the sauce until it reduces by half, stirring frequently. Crumble the blue cheese into the hot sauce and stir through as it melts into the sauce.
Stir in any accumulated juices from the steak plate.