Green Peppercorn Sauce:

By TYLER FLORENCE

This recipe can be used whenever you’ve browned randall lineback in a hot pan— whether going all out for beef wellington or searing some simpler steaks. this uses the browned bits in the bottom of the pan as a base.

INGREDIENTS

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

 

 PREPARATION

  1. Brown whatever cut of Randall Lineback you’re preparing and remove from heat.

  2. Add olive oil to the pan (it will heat quickly).

  3. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes

  4. Option 1 (enfuego pro-chef move): Take pan off the heat, add brandy, and flambé using a long kitchen match. After flame dies down, return to the heat

  5. Option 2 (involving a lot less fire): Add brandy to pan, bring to a boil, and cook 3 minutes.

  6. Add stock and continue to cook, reducing liquid by about half.

  7. Keeping sauce in the pan, strain out the solids (or most of them). Add cream and mustard and bring to a simmer. Reduce by half again

  8. Turn off heat and mix in green peppercorns. Done!

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