I have Monsieur Ducasse's recipe for this classic French sauce of - basically - green peppercorns, Cognac and cream, which involves a great deal of crushing and flambeing and many steps that I have no time for when I am rushing to get a perfectly cooked piece of meat on to my plate!
This is a 5-minutes-right-in-the-pan-as-the-meat-rests version and quite delicious in its own right as an occasional treat. I make it for steaks and for hamburgers when the urge strikes. It helps if you keep a jar of grocery store green peppercorns in brine in your fridge (and you will find MANY alternative uses for them).
This makes enough for 2 steaks or hamburgers. Multiply as you need.
1 Tbsp butter
1 Tbsp brined green peppercorns, drained
1/2 shallot, finely minced
2 tsps Cognac or Bourbon
1 Tbsp cream
Salt to taste
Cook your steak or burger to desired doneness. Set aside on a board or plate.
Add 1 Tbsp butter to the pan juices and make sure that heat is on low.
As soon as it melts, add the minced shallot and peppercorns. Cook, stirring constantly, until the butter is golden brown, a minute at most.
Add the alcohol and raise the heat to medium. Cook for a couple of minutes more to burn off the alcohol.
Add the cream and allow to bubble away to thicken the sauce while you get your plates ready.
Remove from the heat, adjust for seasoning. Add your rested meat to the pan, spoon over some of the sauce and serve, with a bit of additional sauce on the side.