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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
3 shallots, chopped (about 1/3 cup) |
2 garlic cloves, minced |
2 tablespoons green peppercorns in brine, drained |
1 (14-oz.) can fat-free beef broth |
1/3 cup brandy |
2 tablespoons dijon mustard |
1/3 cup heavy cream |
2 teaspoons cornstarch |
Directions:
1. Melt butter in a large skillet over medium-high heat; add next 3 ingredients, and sauté 2 minutes or just until tender. Remove from heat. Stir in broth, brandy, and mustard, and return to heat. Bring to a boil, and cook, stirring occasionally, 12 minutes or until mixture is reduced by half.
2. Stir together cream and cornstarch until smooth. Add cornstarch mixture to sauce, and cook, stirring constantly, 2 minutes or until thickened.
3. *Apple juice may be substituted.
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